Sinanglay na Bangus

Name: Sinanglay na Bangus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Filipino
Ingredients: 600.0 g Bangus (milkfish), medium, cleaned and cut into thick steaks; 300.0 ml Coconut vinegar (suka ng niyog); 40.0 g Ginger, sliced into thin strips; 2.0 stalks Lemongrass (tanglad), bruised and cut into 2-inch pieces; 2.0 pcs Large onions, sliced into wedges; 2.0 pcs Tomatoes, quartered; 6.0 pcs Garlic cloves, smashed; 2.0 pcs Bay leaves; 30.0 ml Fish sauce (patis); 1.0 pcs Salted duck egg (itlog na maalat); 15.0 ml Cooking oil; 1.0 tsp Whole black peppercorns; 100.0 g Thai eggplant or sitaw, optional

Sinanglay na bangus is Batangas' proud contribution to Filipino seafood cooking—a milkfish dish that's tangy, aromatic, and deeply comforting. The word 'sinanglay' comes from the coconut vinegar (suka ng niyog) that gives this dish its signature bright, sour profile. The milkfish is braised with ginger, lemongrass, and tomatoes until the flesh is buttery tender, then finished with a salted duck egg that adds a salty richness to balance all that vinegar. It's the kind of dish you make when you want something that wakes up your tastebuds but still feels like home.

Prep: 20 min Cook: 30 min 4 servings From Batangas

Ingredients

Servings:

2 4 6 8 10

300 g Bangus (milkfish), medium, cleaned and cut into thick steaks
150 ml Coconut vinegar (suka ng niyog)
20 g Ginger, sliced into thin strips
1 stalks Lemongrass (tanglad), bruised and cut into 2-inch pieces
1 pcs Large onions, sliced into wedges
1 pcs Tomatoes, quartered
3 pcs Garlic cloves, smashed
1 pcs Bay leaves
15 ml Fish sauce (patis)
0.5 pcs Salted duck egg (itlog na maalat)
7.5 ml Cooking oil
0.5 tsp Whole black peppercorns
50 g Thai eggplant or sitaw, optional

Nutrition per serving

Calories 210

Protein 19.0g

Fat 12.0g

Carbs 6.0g

Fiber 1.5g

Sugar 2.0g

Sodium 375mg

Per serving (2 servings). Values are estimates.

Instructions

Pat the bangus steaks dry with paper towels—this helps prevent the fish from sticking and breaking apart. Heat the cooking oil in a wide pan or caldero over medium heat. Sear the fish steaks on each side for about 2 minutes until lightly golden. You're not cooking them through, just getting a light crust so they hold together during braising. Remove the fish and set aside.
In the same pan, add the smashed garlic and ginger strips. Sauté for about a minute until fragrant. Then add the onion wedges and cook until they start to soften and become translucent, about 2 minutes. This builds a flavorful base for the vinegar sauce.
Pour in the coconut vinegar and let it simmer uncovered for 3 to 4 minutes to cook off some of the harsh acidity. Add the lemongrass, bay leaves, peppercorns, fish sauce, and quartered tomatoes. Stir everything together and let the sauce reduce slightly for another 2 minutes.
Gently nestle the seared bangus steaks back into the pan, skin-side down. If using Thai eggplant or sitaw, arrange them around the fish. Add just enough water to come halfway up the fish—about 100 ml. Cover the pan and simmer gently for 15 to 20 minutes, turning the fish once halfway through. The fish is done when it flakes easily with a fork.
Carefully remove the fish from the pan and place on a serving platter. Keep the vegetables in the pan and let the sauce continue to simmer for 2 to 3 minutes to thicken slightly. Slice the salted duck egg into quarters and arrange it on top of the fish.
Ladle the hot sauce and vegetables generously over the bangus. Serve immediately with steamed white rice. The combination of tangy coconut vinegar, aromatic ginger and lemongrass, and the salty depth of the duck egg creates a dish that's complex and deeply satisfying.

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UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.

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