Growing up in a household where the scent of garlic sizzling in hot oil was the unofficial dinner bell, I learned early that simplicity in cooking could still deliver bold, unforgettable flavors. One of my grandmother’s summer staples was a fiery, garlic-rich bangus dish—simple, spicy, and deeply comforting. Inspired by her and infused with a bit of my own twist, this Chili Garlic Bangus with Alamang has become a beloved family favorite.
This dish is all about balance—crispy bangus (milkfish), smoky garlic, a kick of chili, and the savory punch of alamang (fermented shrimp paste). It’s an irresistible combo that turns a humble fish into something absolutely crave-worthy.
Why You’ll Love This Recipe
- ✅ Bursting with Filipino flavor
- 🌶️ Perfectly spicy for those who like a little heat
- 🐟 Uses affordable, accessible ingredients
- ⏱️ Done in under 30 minutes
Ingredients (Serves 4)
- 1 whole bangus (milkfish), cleaned, butterflied, and deboned
- 6 cloves garlic, minced
- 4 red chilies, chopped (adjust to your spice level)
- 3 tbsp bagoong alamang (fermented shrimp paste)
- 2 tbsp vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup cooking oil
- Optional: calamansi or lemon wedges, for serving
- Optional garnish: chopped green onions or fried garlic
Instructions
Prep the Bangus
- Pat the bangus dry with paper towels and lightly season with salt.
- In a large pan, heat 2 tbsp of oil over medium heat. Fry the bangus skin side down until crispy and golden (around 4–5 minutes per side). Set aside.
Make the Chili Garlic Alamang Sauce
- In the same pan, add the remaining oil.
- Sauté garlic until golden and fragrant.
- Add chopped chilies and cook for another 1–2 minutes.
- Stir in the bagoong alamang, vinegar, soy sauce, and sugar.
- Let it simmer for about 3–5 minutes until the sauce thickens and the flavors meld together.
: Combine and Serve
- Return the fried bangus to the pan, gently spooning the sauce over the fish to coat.
- Let it heat together for 1–2 minutes.
- Serve hot with steamed white rice and a wedge of calamansi.
Tips for the Best Chili Garlic Bangus
- Crispy Bangus Tip: Score the skin lightly before frying to help it crisp up and avoid curling.
- Bagoong Alamang: Use sautéed alamang to cut cooking time, or fresh if you want more control over flavor.
- Low Heat: Keep the garlic from burning—low and slow is key to developing that deep aroma.
Variations
- Add Veggies: Toss in diced tomatoes or string beans for added texture and color.
- Seafood Medley: Swap bangus for tilapia, or mix in shrimp for extra umami.
- Garlic Lover’s Dream: Add crispy fried garlic as a topping for extra crunch.
What to Serve With It
- Garlic Fried Rice – Double the garlic? Yes, please.
- Pako Salad (Fern Salad) – A refreshing counterbalance to the rich, salty flavors.
- Chilled Buko Juice – For a cooling tropical drink that complements the spice.
A Dish to Remember
Whether you’re making this for a weekend lunch, a beach picnic, or just a regular dinner with the family, Chili Garlic Bangus with Alamang is a surefire way to bring bold Filipino flavor to the table. It’s easy, quick, and guaranteed to earn you compliments!
What’s your version of this dish? Add mango? Use a different fish? I’d love to hear how you put your own twist on it—drop a comment or tag me on Instagram!