- 1 kilo boneless bangus (milkfish)
- 2 whole coconut, grated, with a yield of two to three cups pure coconut milk and one cup of the second extraction mixed with ½ cup of water
- 10 pieces long and green chilis, seeded and chopped
- 1 medium sized ginger, sliced thinly
- 2 stalks of lemongrass (the white part chopped finely, the leaves tied in a knot)
- 1 head garlic, chopped finely
- 1 red onion
- 1 teaspoon of olive oil
- 4 bird's eye red chilis finely chopped, (optional if you want the dish fiery hot)
- 100 grams shrimp paste/bagoong
- 200 grams pineapple tidbits (Del Monte)
- fish sauce as seasoning
- 2 cups of corn oil for frying the fish
- 1/4 cup vinegar
- 3 cloves crushed garlic
- salt and pepper to taste
- Mix equal amount of cornstarch and flour (I used ½ cup for this dish). Season with salt and pepper.
- Spring onions or onion leeks, chopped
- Prepare the chillis, wash well and to lessen the spiciness of the chillies, cut each chilli into two, remove the white part with a knife and discard the seeds. Use plastic hand gloves (to avoid skin irritation) when doing this. Set aside.
- Marinate the sliced bangus (milkfish) belly pieces in a mix of vinegar, garlic, salt and pepper. Add drops of Worcestershire sauce. Marinate at least one hour before frying.
- Coat the cut bangus pieces with salt, cornstarch, pepper, and flour mixture. Coat evenly on all sides and deep fry in corn oil. Do not overcook.
- Fry each piece until golden brown, Drain excess oil by placing the fried fish on paper towels, set aside.
- In a large wok, pour in the second extraction of coconut milk, ginger, garlic, onion, lemongrass, and shrimp paste, add a teaspoon of olive oil and keep stirring (in medium heat) until the sauce starts to thicken.
- When the coconut mix comes to a rolling boil, add the green chilli fingers, keep stirring until the sauce becomes thicker.
- Lastly, add the first extraction of coconut milk and cut pineapple tidbits, Bring to a boil till sauce becomes thick, season with fish sauce. Pour over fried bangus belly pieces, top with freshly cut spring onions, and best served over steamed white rice.Add red chillis if you want a hot and spicier dish.
Source: I am the Cook
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