Pesang Bangus

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsp. (30g) Cooking oil
  • 1/2 cup (60g) Onion, chopped
  • 4 Tbsp. (40g) Ginger, sliced
  • 2 Tbsp. (20g) Garlic, chopped
  • 1/2 kilo 500 Bangus, cut into 4 servings
  • 1 tsp. (5g) Black peppercorns
  • 4 cups (1000ml) Water
  • 1 cup (170g) Potato, quartered
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1 cup (135g) Cabbage, sliced
  • 12 leaves (115g) Petchay, stalks and leaves
  • 1/3 cup (20g) Onion leeks, chopped


  1. SAUTÉ. In a pan, heat oil, saute onion, ginger and garlic until fragrant. Add bangus and saute for 1-2 minutes. Be careful not to damage the fish.
  2. SEASON. Season with fish sauce and black peppercorns.
  3. BOIL & SIMMER. Add water and potato. Boil for 3 minutes then simmer for 2-3 minutes or until potato is tender. Add AJI-NO-MOTO®, cabbage, pechay and onion leeks. Simmer for 1-2 minutes.
  4. SERVE. Transfer to a serving bowl. Serve and enjoy.

Cooking Tips

Allow the broth to simmer gently to let the flavors meld together. Avoid boiling vigorously to prevent the fish from breaking apart.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 pc fish + 1 cup vegetables with soup (302.5 grams)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Fatty fish like bangus are a good source of vitamin D. Vitamin D is crucial for bone health, immune function, and maintaining healthy skin.

*5% sodium reduced vs. regular recipe .


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