How to Cook Bangus Belly Binakol

Bangus Belly Binakol

Milkfish belly fillets simmered in ginger-flavored coconut water with julienned coconut meat
Course Soup
Cuisine Modern Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Servings 4 people
Author Connie Veneracion



  • Split the coconut (or have it done by the vendor), save the juice and scrape the meat to separate it from the husk.
  • Cut the coconut meat into thin strips.
  • Cut the bangus belly fillets into one to two-inch pieces. Smaller or larger, that depends on you.
  • Peel and thinly slice the shallot and ginger.
  • Pick the sili leaves from the stalks; discard the stalks.
  • Heat the cooking oil in a sauce pan.
  • Saute the ginger and shallot until aromatic, about four minutes.
  • Pour in the coconut juice and stir in the coconut meat. Season with patis and pepper. Bring to the boil.
  • Add the bangus belly, season with more patis and bring to the boil.
  • Lower the heat and simmer for one minute (a little longer if you cut your bangus belly into larger pieces). DO NOT overcook the fish.
  • Turn off the heat. Add the sili leaves and push them down into the soup.
  • Cover the pan and leave for five minutes to allow the fish to cook completely in the residual heat and to wilt the sili leaves.
  • Taste and adjust the seasonings before serving your bangus belly binakol.