Dining the same dishes again and again can be tad boring so we always find ways to transform our typical dishes in out dining table into something more extravagant.

Heads up because here comes a new way to prepare Kaldereta. This usual red sauce and goat’s meat can now be prepared using bangus fillet.

Not only is bangus kaldereta unique and tasty, it also has less calories compared to using red meat. Now, your taste buds can rejoice while saving yourself from feeling guilty!

Read through the rest of the procedure below and start cooking!

Spicy Bangus Kaldereta

Ingredients

500g Sarangani Bay Bangus Milkfish Fillet (cut into chunks)
2 tbsp calamansi juice
1 tbsp soy sauce
¼ cup cooking oil
1 large red onion, sliced
2 tbsp garlic, minced
3 medium tomatoes, diced
1 pc bay leaf
½ cup tomato paste
2 cups water
2 large potatoes, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
1 medium red bell pepper, cut into large dice
1 medium green bell pepper, cut into large dice
1-2 pcs siling labuyo, sliced
½ cup green peas
½ cup green olives (optional)
1 tsp salt
½ tsp pepper
½ cup coconut cream

Procedure

In a clean bowl, marinate bangus chunks in calamansi juice and soy sauce.

In a large sauté pan, heat cooking oil. Saute onions, garlic, tomatoes and bay leaf.

Add tomato paste and water. Boil for 3 minutes. Add potatoes, carrots and cook until tender. Add bangus chunks. Cook for another 2 minutes, add the peppers, siling labuyo, green peas and olives. Season with salt and pepper.

Lastly stir in the coconut cream. Cook for 1 minute. 5. Serve.

* Serving Size: Make 8 servings