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Bicol Bangus Express – A Spicy, Creamy Comfort Bowl

A creamy, spicy take on Bicol Express — enriched with coconut milk or evaporated milk, loaded with sigarilyas and sitaw, and crowned with crispy fried bangus. This one hits all the notes: comfort, heat, and that unforgettable crunch. Serve hot over rice and you’ve got a bowl built for both joy and memory.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 1 2 pieces Fried Bangus air-fried, pan-fried, or leftover — all work!
  • 1 tbsp Neutral oil for sauté
  • 3 cloves Garlic minced
  • 1 small Onion sliced
  • 1 thumb Ginger sliced
  • 1 stalk Leeks chopped
  • 1 cup Sigarilyas winged beans, chopped
  • 1 cup Sitaw string beans, chopped
  • 1 2-5 Siling labuyo, or Sili Haba Whole so you can choose who gets spicy
  • 1 cup Coconut milk or evap milk for creamy alt
  • 1 tsp Chicken powder or MSG to taste
  • Salt and pepper to taste

Method
 

  1. Heat oil in a pan and sauté onion, garlic, and ginger until fragrant.
  2. Add leeks and sauté for 1 minute more.
  3. Toss in sigarilyas and sitaw. Sauté until bright green and tender.
  4. Add siling labuyo and pour in coconut milk (or evap milk).
  5. Season with chicken powder or MSG. Let simmer for 5–7 minutes until slightly thickened.
  6. Add salt and pepper to taste.
  7. Plate hot over rice and top with crispy bangus.
  8. Optional: add a final splash of milk or chili oil for extra heat and body.

Notes

  • Got leftover bangus? Perfect. Just reheat and top!
  • Coconut milk brings richness, while evap adds a nostalgic creaminess — try both!
  • Air fryer bangus = faster and cleaner. Pan-fried = deeper flavor. Choose your vibe.
  • Don’t skip the ginger and leeks — they build depth into the gata base.
  • Great with rice, but also amazing with warm pandesal for a creative twist.