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It was one of those times that I realized I was craving the Bicol Express. It has a creamy coconut milk, heat from the chili peppers and an unmistakable flavour of shrimp paste, making it a Filipino favorite to date. However, I didn’t want to use pork this time. I wanted something lighter, something different. Then I…
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Published: 5/15/25
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It was one of those times that I realized I was craving the Bicol Express. It has a creamy coconut milk, heat from the chili peppers and an unmistakable flavour of shrimp paste, making it a Filipino favorite to date. However, I didn’t want to use pork this time. I wanted something lighter, something different.
I then recall sitting in the freezer with my frozen bungas belly frozen. That was the moment when the bulb was. What if I had made Bicol express with Bangas instead of pork? I gave it a shot and to my surprise it was much better than I thought.
This was my first time trying this recipe, but now I know I’ll make it again. The belly of the Bangus was rich and tender, and was perfectly soaked in a creamy, spicy sauce without being too heavy. If you love Bicol Express and want a seafood alternative, this Bangas Bicol Express recipe may be your next favorite dish.
What is Bangas Bicol Express?
Traditionally, Bicol Express is a spicy and creamy dish made with pork, coconut milk, shrimp paste and chili peppers. It is from the Bicol region of the Philippines and is known for its fiery cuisine and love for its rich cuisine.
In this version, you use a bungas (milkfish) belly instead of pork to switch things up. Bangas is a national fish in the Philippines, and its belly is particularly loved for its soft and fatty belly. Perfect for soaking sauce.
Bangus Bicol Express is everything you like about the original dish, but it has a seafood twist. It’s a flavourful and heartfelt meal, satisfying without being overly heavy.
Bangus Bicol Express Ingredients
Each ingredient in this dish plays an important role in creating the iconic Bicol Express flavor with a twist of Bangas.
3 pounds. Bangasberry – This is a culinary star. The fatty soft abdomen absorb the sauce while adding delicious richness. 2 cups of coconut milk – base of Bicol Express sauce. It adds creaminess and mellows the heat from the chili peppers. ¾Cup All-Purpose Flour – Used to lightly coat the bungas for deep frying, giving the sauce a crunchy look that holds up. 3 Thai Chili Peppers – for the fiery kick of that signature. You can adjust the number based on your spice preferences. Three long green peppers – these gentle chili peppers add a subtle heat to complement Thai chili peppers. Chopped Onion – Adds sweetness and depth to the sauce when sauteed. Two thumb inger – chopped – gives the dish a warm, earthy aroma and flavor. 5 pieces of garlic, chopped – essential for the delicious base flavor of the dish. 1 tablespoon of shrimp paste – a must-have item from Bicol Express. It brings a umemi and salty flavor that connects the sauce. 1 cup of edible oil – used to fry the belly of the bungas to use for crisp perfection. 1 tablespoon salt – to season the fish before frying. Taste the black pepper in taste – balance and enhancement of other flavors in the sauce.
These simple ingredients come together to create a bold, creamy, and truly comfortable dish.
How to cook Bangas Bicol Express
I made this dish in just under 30 minutes, but the steps were easy. Here’s how you do it too:
Prepare and season the fish
Slice the belly of the bangus into sections. Sprinkle with salt and let rest for 3 minutes and the flavor begins to absorb. Lightly coat and fry
Heat oil in a pot while the fish rests. Drink each piece with flour for a thin coating. Fry until golden. Place on a plate lined with paper towels. Fry aromatics
Store 3 tablespoons of oil in the same pot. Fry the onion for 1 minute, add garlic and cook for 30 seconds, then toss the ginger. Continue until the onions are soft. Add shrimp paste and coconut milk
Stir in the shrimp paste and cook for 30 seconds. Add coconut milk, bring to a boil, then lower the heat and simmer for 1-2 minutes and cover. Add chili peppers and seasonings
Add Thai and long green chili peppers to the sauce. Season with ground black pepper. Mix and cook. Add the bangus, simmer and serve
Gently return the fried bungas to the pot. Simmer for about 2-2.5 minutes to absorb the sauce without losing its crispy texture. Serve hot with rice. that’s it!
Useful tips
This was my first attempt at making this dish, but here are some things I’ve learned.
Use boneless bangas berry
This makes preparation and eating easier. Bangas has lots of fine bones and a boneless abdominal cut is a great shortcut.
Adjust the spices
Three Thai chili peppers gave me medium heat levels. Adjust according to the spice resistance. Or remove the seeds if you want to be more gentle.
Do not fry the fish
The deep-fried food gives the bungas a crisp texture that is beautifully held in the sauce. It also prevents the fish from falling apart when boiled.
Go full fat with coconut milk
All of this dish is rich. Light coconut milk just doesn’t give the same creamy results.
Fry the shrimp thoroughly
Cooking shrimp paste mellows the sharp aroma and deepens its flavor. Don’t skip this step!
Please sit before serving
If you can wait a few minutes before serving, you will notice that the flavor becomes even more pronounced as the sauce settles.
What do you have with Bangus Bicol Express?
Bangus Bicol Express is bold, making it a pair of simpler aspects that balance richness with the best pair. This is my number one suggestion:
Steamed white rice – this is not negotiable. Rice absorbs its delicious sauce and helps tame the heat.
Atchara (Pickled Papaya) – Atchara’s sweet and sour tangs provide a refreshing contrast with a creamy sauce.
Iced tea or karamansi juice – chill in a refreshing drink. These pairs work especially well with spices.
Fresh Mango Slice – A sweet, fruity finish that brings it all together. Plus, mangoes are always winning with the Filipino meal!
The dish began as a simple craving and a bit of improvisation. And after a while it became one of the most satisfying meals. Bangus Bicol Express is rich, spicy, comfortable, and features the perfect balance of crunchy fish and creamy sauce.
If you’re looking to cut back on lean meat or want to explore more Filipino recipes, this dish is worth a try. It’s easy to make and packed with flavor and definitely something I’ll cook again soon.
Next time you’re craving the Bicol Express but want to skip the pork, try this version. You may find a new favorite.
Have you tried making Bicol Express with Bangas? Please let me know in the comments how it turned out! And don’t forget to share this recipe with your lovers of spicy Filipino cuisine!
Did you make this? If you are taking photos, be sure to tag them on Instagram with @panlasanangpinoy or hashtag #panlasanangpinoy.
Bangas Bicol Express
Pescatarian-friendly options to traditional Bicol Express
Instructions
Slice the bangus into serving pieces. Sprinkle salt on top. Let me stay for 3 minutes.
3 pounds. Bangasberry, 1 tablespoon salt
Heat the cooking oil in a pot.
1 cup of cooking oil
Meanwhile, drizzle the sliced ​​fish with flour and coat it as lightly as possible.
¾Cup All-purpose Powder
Fry the bangus for 3 minutes on each side. Remove from the pot and set aside.
Save 3 tablespoons of cooking oil in a pot. Fry the onion for up to 1 minute.
onion
Add garlic. Stir for 30 seconds and add the ginger. Continue frying until the onion is soft.
5 clove garlic, 2 thumbs ginger
Add shrimp paste. Cook for 30 seconds.
1 tablespoon shrimp paste
Pour coconut milk into the pan. Bring it to a boil and then reduce heat until it is cooked. Cover the bread and simmer for 1-2 minutes.
2 cups of coconut milk
Add the chili peppers and season with ground black pepper.
3 Thai chili peppers, Three long green peppers, Fried black pepper
Place the fried bungas in the pan. Continue cooking for up to 2.5 minutes.
Transfer to a serving plate. Serve with rice.
Share and have fun!
Nutritional information
calorie: 935kcal (47%) carbohydrates: twenty twog (7%) protein: 61g (122%) fat: 69g (106%) Saturated fat: twenty twog (110%) Polyunsaturated fat: 14g January Saturated Fat: 31g Trans Fat: 0.2g cholesterol: 170mg (57%) sodium: 2444mg (102%) potassium: 1093mg (31%) fiber: 2g (8%) sugar: 2g (2%) Vitamin A: twenty twoiu Vitamin C: 11mg (13%) calcium: 70mg (7%) iron: 6mg (33%)
Did you make this?
Please tag @panlasanangpinoy on Instagram and make sure to leave a rating!
Learn how to cook Bangus Bicol Express
(TagStoTranslate)Bangus Recipes (T)Bicol Express (T)Fish Recipes (T)Ginataan (T)Spicy
