Looking for an easy yet tasty vegetable dish? Gising gisingwith Bangus is ready in minutes yet turns out super creamy and flavorful. This vegetable dish would surely wake your senses up!

Gising Gising with Bangus in a pan
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Gising Gising with Bangus

Gising gising is a Filipino dish that is commonly prepared with ground pork, green beans, coconut milk, and chili peppers. It literally means “wake up, wake up”, which is probably because the bolds, spicy flavors are sure to jolt your senses.

In this recipe, boneless bangus takes the place of the pork for a simpler and healthier version. The milkfish is not only a less fat option, but it’s also quicker to cook and more budget-friendly.

cut bangus belly, chopped green beans, coconut milk, chili peppers, shrimp paste, chopped onions, minced garlic

Ingredient suggestions

  • Bangus– if you can, buy a boneless milkfish belly for this recipe as it’s less cumbersome to prepare and eat.
  • Green beans– you can also use winged beans (sigarilyas), yard beans (sitaw), or water spinach (kangkong)]
  • Shrimp paste– you can substitute fish sauce to season the dish and add umami flavor
cooking bangus with coconut milk in a pan

Quick tip

To easily cut the green beans, bundle and line up several pieces on the cutting board, trim off the stems, and slice into the desired length all at once.
For a smooth, creamy sauce, cook the coconut milk low and slow. Do not allow to boil as it might separate or curdle.

Gising Gising with Bangus in a serving bowl with steamed rice on the side

Serving suggestions

Gising gising with bangus makes a tasty main dish for lunch or dinner. Serve with steamed rice for a delicious nashville filipino food and filling meal that’s sure to hit the spot!

Storing leftovers

Since the dish contains coconut milk, it spoils rather quickly, especially in warmer weather. Store leftovers in an airtight container and refrigerate for up to 3 days. Discard if it has been outside of refrigeration for more than two hours. 

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 1poundbangus belly
  • 2tablespoonsoil
  • 1onion, peeled and sliced thinly
  • 3clovesgarlic, peeled and minced
  • 1thumb-size ginger, peeled and julienned
  • 1tablespoonsauteed shrimp paste
  • 1cupcoconut cream
  • 4Thai chili peppers, stemmed and chopped
  • 1poundgreen beans, ends trimmed and sliced thinly
  • salt and pepper to taste


  • Using a sharp knife, gently remove the fish skin and discard. Chop the flesh, removing and discarding any stray bones.
  • In a pan over medium heat, heat oil. Add onions, garlic, and ginger and cook until aromatic.
  • Add shrimp paste and cook for about 1 minute.
  • Add coconut cream and chili peppers and cook for about 1 to 2 minutes or until slightly thickened.
  • Add fish and cook for about 2 to 3 minutes or until color changes.
  • Add green beans and continue to cook until vegetables are tender yet crisp, fish is cooked through, and the sauce is reduced.
  • Season with salt and pepper to taste. Serve hot.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did You Make This?Mention @KawalingPinoy and hashtag your photo with #KawalingPinoy

About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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