Bangus Bicol Express turns crisp-fried milkfish belly into a rich coconut dish with bagoong, ginger, and chilies.
35 minutes · Serves 5
Ingredients for Bangus Bicol Express
3 lbs bangus belly
2 cups coconut milk
3/4 cup all-purpose flour
3 Thai chili peppers
3 long green peppers
1 onion, chopped
2 thumbs ginger, minced
5 cloves garlic, minced
1 tablespoon shrimp paste
1 cup cooking oil
1 1/2 tablespoons salt
Ground black pepper, to taste
How to cook Bangus Bicol Express
1.Slice the bangus into serving pieces, sprinkle all over with the salt, and let stand for 3 minutes.
2.Heat the cooking oil in a pan over medium-high heat. While it heats, dredge the fish pieces lightly in flour, shaking off excess.
3.Fry the bangus for 3 minutes per side, until lightly crisp and browned, then remove and set aside.
4.Pour off the oil, leaving about 3 tablespoons in the pan. Saute the onion for up to 1 minute, then add garlic for 30 seconds and stir in the ginger; cook until the onion softens.
5.Add the shrimp paste and cook for 30 seconds, stirring so it flavors the aromatics.
6.Pour in the coconut milk, bring to a boil, then reduce to a simmer. Cover and cook for 1 to 2 minutes.
7.Add the Thai chilies and long green peppers, then season with ground black pepper.
8.Return the fried bangus to the pan and cook gently for no more than 2 1/2 minutes, just until heated through and coated with sauce. Serve with rice.
