Fried bangus and string beans simmer in a spicy, savory coconut sauce.
35 minutes · Serves 4
Ingredients for Ginataang Bangus
1 pound boneless bangus
8 grams Maggi Magic Sarap
3/4 cup all-purpose flour
2 cups coconut milk
8 string beans, cut into 2-inch lengths
3 Thai chilli peppers
1 onion, minced
1 thumb ginger, minced
5 cloves garlic, minced
1 tablespoon shrimp paste
3/4 cup cooking oil
Fish sauce and ground black pepper, to taste
How to cook Ginataang Bangus
1.Season bangus with Maggi Magic Sarap, coat evenly with flour, then fry in hot oil until light to medium brown on both sides. Set aside.
2.Using 2 tablespoons frying oil, stir-fry beans for about 90 seconds; remove. Add 2 tablespoons oil and sauté garlic until browning, then onion and ginger until soft.
3.Add shrimp paste and Thai chillies; sauté 30 seconds. Pour in coconut milk and bring to a boil.
4.Return bangus and beans, lower heat, and simmer 5 minutes. Season with fish sauce and pepper, then serve with rice.
