Pinakbet Bangus Belly
Pinakbet is not the same without some bits of pork. But what happens if your guests don’t want pork in their pinakbet meal? Save yourself the trouble and use Sarangani Bay Deboned Milkfish Belly instead. Milkfish has a mild taste that adds a subtle–but strong influence in this vegetable dish. You can try cutting the fish into pieces. But you can also enjoy the vegetable and fish separately–You choose.
Try it yourself!
Pinakbet with Grilled Bangus Belly
1 pack Sarangani Bay Deboned Milkfish Belly
2 tablespoons patis
1 tablespoon calamansi juice
¼ teaspoon pepper
¼ cup cooking oil
2 tablespoon cooking oil
½ cup onion, sliced
2 teaspoon ginger, sliced
1 tablespoon garlic, minced
2 medium tomatoes, sliced
¼ cup bagoong isda or alamang
½ cup water
2 cups calabasa, sliced
1 cup sitao, cut into 3-inch lengths
1 cup ampalaya, sliced
1 cup talong, halved lengthwise and sliced
1 cup okra, sliced into 3-inch lengths
1 tablespoon patis
1. Marinate bangus in patis, calamansi and pepper for 30-40 minutes. Heat grill pan with cooking oil. Cook bangus skin side down first for 2 minutes over medium high heat. Set aside.
2. Heat oil in a saute pan, fry onions until soft. Add ginger and garlic, cook until aromatic. Add tomatoes, cook until soft. Stir in bagoong until well heated thru and add water. Add in layers, calabasa and sitao.
3. Cover and cook for 2 minutes. Add talong, ampalaya and okra. Cover and cooks for 3-5 minutes. Add patis last and turn off heat.
4. Ladle vegetables in a shallow platter. Place grilled bangus on top. Serve.
Makes 4-6 servings.