Every time we go home to the Philippines, I’m always on a hunt for new products I can try and bring back to Canada. The last time we were there, a variety of bottled fish products caught my attention. It was carefully being stacked and perfectly lined up. The supervisor (her name tag said so) came to me and politely handed me and recommended that I try this new product which she said is really good. It was Bangus cooked Binagoongan-style. We loved it and bought a few more…the following day.

Since I bought my Instant Pot ( electric pressure cooker ), I have been adapting it to Filipino recipes I cook at home for my family. This recipe is one of the best uses of the Instant Pot but if you don’t have a pressure cooker, you can still make this stove top with the same results.

Here’s my version of that product. Hope you give it a try!

Spanish-Style Bangus (Binagoongan)

Course: Main Course
Cuisine: Filipino
Keyword: bagoong, bangus
Author: Pam from Pinoybites.com

Ingredients

  • 1 large whole Bangus abt 1.5 lbs , cut into 1” pcs.
  • 2 Tbps salt (for soaking fish)
  • 1/3 cup Sauteed shrimp paste regular
  • 1 Tbsp whole peppercorn
  • 6 cloves of garlic sliced in half
  • 1 large onion sliced thinly
  • 5 pcs dry Bay leaves
  • 1 Tbsp garlic powder
  • 1 Tablespoon
  • 3 to 5 whole red Thai chili (optional)
  • 2 to 3 olive, canola or corn oil (enough to cover the fish)

Here’s How:

  • Place the Bangus slices in a large bowl big enough to hold the fish and cover it with water. Sprinkle salt all over it and pour cold tap water until it covers all the fish slices. Soak for 10 minutes. Drain the liquid and rinse the Bangus to get rid of the extra salt. Pat dry with paper towels.
  • If using the Instant Pot, lay onion slices at the bottom and put the fish slices on top, tightly placing them beside each other ( no gaps ). Evenly distribute the rest of the ingredients starting with the shrimp paste. Close the lid and turn the pressure valve to the “ Sealing “ position. Press the {Manual} button and set 45 minutes of cooking time. Use the Quick Pressure Release when cooking time is done.
  • Enjoy with serve with rice….tons of it!

Video

Notes

*** Leftovers can be transferred to a glass food container with lid and placed in the fridge for a week or two.
*** If cooking stove top, use a sauce or stock pot with a tight lid ( preferably non-stick ). Place the ingredients the same order as using a pressure cooker. Cover and bring to a boil over medium heat. Once boiling, lower heat to the lowest setting and let it gently simmer for 2 hrs or until the thickest fish bone (middle part) is soft when poked with a small knife.
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