This Bangus recipe is a pleasant twist to Bicol Express. Inspired from every Bicolanos’ pride dish, it will be also as feisty in your mouth as it is flavourful! With the right chunks of Sarangani Bay Milkfish Fillet and the classic coconut sauce, this yummy dish is perfect for late lunch meals for the entire barkada–and even for the whole family. It’s definitely a must-try!

Gising-Gising Bangus

Ingredients

250g Sarangani Bay Milkfish Fillet, chopped

2 tbsp cooking oil

1 tsp ginger, chopped

1 tbsp garlic, minced

¼ cup chopped onions

2 tbsp shrimp paste (bagoong)

2 cups sliced green beans (Baguio beans)

1 cup coconut cream

3 pcs bird’s eye chilies (siling labuyo)

Procedure

1. In a saute pan, heat cooking oil. Saute ginger, garlic, onions and shrimp paste.

2. Then add the chopped bangus meat and cook for 5 minutes. Add the green beans, half of the coconut cream. Cook for 2 minutes over medium heat.

3. Lastly, add the remaining coconut cream and chilies. Stir once and remove heat. Serve hot.

Serving size: Makes 4-6 servings