Inun-unan na Bangus
Inun-unan na Bangus
Learn inun-unan na bangus: milkfish simmered in vinegar, coconut milk, ginger, and siling espada—the Cebuano paksiw-style dish that is creamy, sour, and...
Serves 4 · 55m total
The Story
Inun-unan is Cebuano home cooking at its simplest and most satisfying—the word means something cooked in vinegar, but the Visayan version often adds gata so the sauce turns creamy-tart instead of sharp and thin like Luzon paksiw.
Bangus steaks are layered in a wide pan with ginger, red onion, and siling espada, then simmered low in vinegar and coconut milk until the fish is flaky and the broth has reduced to a silky pool you pour over rice.
It sits on the same table as kinilaw and sinugba: no fancy technique, just fresh fish, bold sourness, and enough gata to round the edges. Leftovers are even better reheated gently the next day.
Best paired with
Steaming rice, extra vinegar on the side if you like it sharper, and a simple ensaladang talong.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Do not stir while simmering or the bangus will break apart—shake the pan gently if needed.
- ✦The sauce should look creamy and pale, not oily separated gata.
- ✦Use finger chilies whole for mild heat; slit them if you want more spice in the broth.
- ✦Fresh bangus tastes best, but frozen milkfish steaks work if thawed completely.
- ✦A little less vinegar and more gata makes it milder; adjust to your family's taste.
Substitutions
- bangus → tilapia, galunggong, or salmon steaks
- coconut vinegar → cane vinegar or spiced vinegar
- siling espada → siling haba or jalapeño
Ingredients
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Instructions
- 1
Arrange bangus steaks in a wide pan. Scatter ginger, onion rings, garlic, peppercorns, and siling espada over and under the fish.
- 2
Pour vinegar and coconut milk over the fish—liquid should mostly cover the steaks.
- 3
Bring to a boil, then lower heat and simmer covered 20–25 minutes without stirring until fish is cooked and sauce has thickened slightly.
- 4
Season with salt and patis if using. Serve in the pan or transfer gently so steaks stay intact.
Kitchen Timer · 20 min prep first
35:00
