Kinamatisang Bangus

Introduction

When you need a quick and flavorful dish, Kinamatisang Bangus is the way to go.
It’s manamis-namis, maalat-alat, at may konting asim—the perfect balance of flavors that Pinoys love with rice. Using fresh ripe tomatoes, garlic, onions, and fried bangus, this simple recipe transforms humble ingredients into a satisfying meal.

Instructions

Step 1: Prepare the Bangus

1. Season bangus with a little salt on both sides.
2. Heat oil in a pan and fry the bangus until golden brown on both sides.
3. Set aside, then remove excess oil from the pan.

Step 2: Make the Tomato Sauce

1. In the same pan, sauté garlic and onions until fragrant.
2. Add chopped tomatoes and sliced green chili.
3. Season with sugar and soy sauce (or patis/oyster sauce if using).
4. Cook until tomatoes break down into a thick, jam-like sauce.

Step 3: Combine and Serve

1. Place the fried bangus back into the pan.
2. Either pour the tomato glaze over the fish or coat it directly in the sauce.
3. Let it simmer for 2–3 minutes to absorb the flavors.
4. Transfer to a serving plate, garnish if desired, and serve hot with rice.

Cooking Notes

• You can also use daing na bangus instead of fresh bangus. The salty daing pairs beautifully with the sweet-tangy tomato glaze.
• Adjust the sugar and soy sauce depending on your preferred balance of tamis-alat-asim.
• Best eaten with your hands—kamayan style—because that saucy kamatis is irresistible with rice!

Serving Suggestion

Pair this with steamed rice and a simple gulay side dish (like ginisang kangkong or steamed okra) for a complete, hearty Filipino meal.

That’s it! A quick, delicious, and affordable dish—Kinamatisang Bangus. Sweet, savory, tangy, and perfect for lunch or dinner.