Pinatisang bangus (milkfish soup with fish sauce)

Pinatisang bangus (milkfish soup with fish sauce)

Course Soup
Cuisine Filipino
Keyword Bangus, Milkfish
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4
Author Connie Veneracion


  • 750 grams bangus (milkfish) belly fillets
  • 8 shallots
  • 1/2 head garlic
  • 2 to 3 tomatoes
  • 8 to 10 cups fish broth
  • patis (fish sauce) fish sauce
  • pepper
  • 1 bunch onion leaves
  • 2 to 3 tablespoons cooking oil


  • Crush and peel the garlic. Peel the shallots. Dice the tomatoes. Cut the onion leaves into one-inch lengths.
  • Cut the bangus belly fillets into serving size pieces. How large or how small depends entirely on you. I normally cut each fillet into four portions.
  • Heat the cooking oil in a pot. 
  • Saute the garlic, shallots and tomatoes for a couple of minutes or until the tomatoes start to soften and render color. 
  • Pour in the fish broth. Season with patis. Bring to the boil. 
  • Add the bangus belly fillets, allow to broth to boil again, lower the heat and simmer for about three minutes (see notes after the recipe).
  • Add the onion leaves to the pot. Sprinkle with pepper. Stir gently and simmer for about 30 seconds longer.


That’s really all it takes to cook the fish. Most people add the fish to the pot before pouring in the liquid but when you’re cooking fillets as thin as bangus belly, that’s a sure way of overcooking the fish. I like my fish to cook almost as soon as it goes into the pot so that there is less chance that the meat will fall apart.