Gising-Gising with Tinapang Bangus

Classic gising-gising gets a smoky upgrade! This recipe infuses creamy coconut milk with savory tinapang bangus for a quick and flavorful dish.

Salty Meets Creamy: The smoky saltiness of tinapang bangus adds a depth of savory flavor that perfectly balances the creamy sweetness of the coconut milk in gising-gising. It elevates the dish beyond just a vegetable stew, making it more satisfying and complex.

Traditionally, gising-gising is cooked with ground pork, beef, or shrimp as protein, but tinapang bangus offers a unique twist.

Love coconut milk? Unlock a world of flavor with ginataang recipes! Try ginataang sitaw & kalabasa for a veggie delight, or a protein-rich ginataang pork.

Jump to:

• What is Gising-gising?
• So, What is Tinapang Bangus?
• Ingredients
• How to Cook Gising-gising?
• Top Tip
• Variations
• Perfect One-Pan Meal!
• Storage
• TRY OTHER FILIPINO FAVORITES!
• Save Room For Dessert?
• Recipe
• Gising-Gising with Tinapang Bangus

What is Gising-gising?

Gising-gising, literally meaning "wake up, wake up" in Filipino, is a spicy and vibrant vegetable stew. It originates from Nueva Ecija and Pampanga provinces in the Philippines. Traditionally made with chopped winged beans (sigarilyas) and coconut milk, it's known for its:

• Rich, creamy texture: Coconut milk creates a smooth and flavorful base.
• Spicy kick: Chili peppers like labuyo add a satisfying heat.
• Earthy tones: Chopped vegetables like green beans or winged beans contribute a delightful freshness.

So, What is Tinapang Bangus?

Tinapang bangus, a cornerstone of Filipino cuisine, features smoked milkfish. Smoking, the traditional curing method, infuses the fish with a deep, smoky flavor and a touch of saltiness. The result? Flaky, golden pieces bursting with savory goodness. Tinapang bangus goes beyond breakfast - enjoy it solo, flaked into rice dishes, or even incorporated into stews for a unique smoky twist just like this recipe.

Ingredients

• Green beans (or sigarilyas)
• Garlic
• Tinapang bangus
• Onion
• Coconut milk
• Beef powder
• Chilis
• Salt and pepper

See recipe card for quantities.

How to Cook Gising-gising?

1. Prep your vegetables: Wash and chop the green beans (or sigarilyas) into bite-sized pieces. Mince the garlic and chop the onion.
2. Heat the oil: In a pot or pan over medium heat, add a tablespoon of cooking oil.
3. Sauté the aromatics: Once the oil is hot, add the chopped onion and cook until softened and translucent, about 3 minutes.
4. Add the garlic and chili: Stir in the crushed garlic and chopped Thai chilis. Sauté for another minute, until fragrant.
5. Coconut milk magic: Pour in the entire can of coconut milk and bring to a simmer. Season with beef powder, salt, and freshly ground black pepper to taste.
6. Incorporate the green beans: Add the chopped green beans (or sigarilyas) to the pot and cook for 2-3 minutes, stirring occasionally, until they start to soften slightly.
7. Introduce the smoky flavor: Stir in the shredded tinapang bangus and cook for another minute, allowing the flavors to meld.
8. Simmer and thicken: Simmer the gising-gising for 5-7 minutes, or until the green beans are tender-crisp and the sauce has thickened slightly.
9. Adjust the heat: If you prefer a milder dish, remove some of the seeds from the Thai chilis before adding them.
10. Serve and enjoy: Turn off the heat and transfer the gising-gising with tinapang bangus to a serving bowl. Serve with rice.

Variations

Here are some ways to customize your gising-gising with tinapang bangus recipe for a personalized touch:

• Winged Beans: For a more authentic experience, replace the green beans with chopped winged beans (sigarilyas).
• Mixed Vegetables: Add other chopped vegetables like okra, eggplant, or kangkong (water spinach) for an extra layer of texture and flavor.
• Squash: For a sweeter twist, add diced calabaza (squash) and cook it for a few minutes before adding the green beans.
• Shrimp: Incorporate some cooked and shelled shrimp for a protein boost and a delightful combination with the tinapang bangus.
• Spicy Kick: Up the heat by adding a chopped siling labuyo (bird's eye chili) or increasing the amount of Thai chilies.
• Something savory: Instead of beef powder, use shrimp paste (bagoong alamang) for a deeper savory and umami taste.
• Crispy Shallots: Saute some thinly sliced shallots until golden brown and sprinkle them over the gising-gising for a delightful textural contrast.

Perfect One-Pan Meal!

This gising-gising with smoky tinapang bangus skips the dishwashing! Made in just one pan. It's a quick and flavorful meal that's perfect for busy weeknights.

Storage

Leftovers of this gising-gising with tinapang bangus can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat gently on the stovetop over low heat for a satisfying second serving.

TRY OTHER FILIPINO FAVORITES!

Looking for other recipes like this? Try these:

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