The Hunt for the Best Cacciatore is Over
So you have a hunter-like appetite? Well then, this Filipino bangus recipe will have your tummy growling but will definitely leave you satisfied after the last bite.
Cacciatores are popularly made with chicken. This milkfish twist will make any hunter crave for more. Try this recipe and enjoy the feast like a champion!
400g Sarangani Bay Milkfish Fillet (cut into chunks)
¼ cup cornstarch
¼ cup cooking oil
1 medium onion, sliced
1 Tbsp garlic, minced
½ cup button mushrooms
1 ½ cups canned tomato sauce
1 Tbsp dried Italian seasoning
2 tsp dried basil leaves
1 large green bell pepper, cut into large dice
250 g Fusilli or Penne pasta, cooked as package directs
1 tsp salt
¼ tsp pepper
¼ cup chopped parsley
Dredge bangus chunks in cornstarch. In a sauté pan heat 2 T of cooking oil. Fry bangus until lightly browned. Set aside.
Using the same pan, add remaining oil. Saute onions, garlic and mushrooms. Add tomato sauce, Italian seasoning and basil leaves.
Cook for 5 minutes over medium heat. Add bangus chunks and green bell pepper. Season with salt and pepper. Cook for another 2 minutes until sauce is thick.
Pour sauce over cooked pasta. Garnish with chopped parsley. Serve hot.
* Serving Size: Make 6 servings