Milkfish wrapped in leaves and simmered in creamy coconut milk.
INGREDIENTS
- 1 medium sized bangus
- 1 medium sized onion, chopped
- 2 tsp. garlic, minced
- 2 tsp. ginger, minced
- 2 medium sized tomatoes, chopped
- 1 Tbsp. bagoong alamang
- 1 bunch mustasa leaves
- ½ cup thick coconut milk
- 1¼ cup thin coconut milk
- 2 pieces siling haba (green chili peppers)
- salt to taste
INSTRUCTIONS
- Clean and cut bangus into serving pieces. Sprinkle with salt.
- Mix bagoong, onion, ginger, tomatoes, and garlic.
- Spread a teaspoonful of bagoong mixture on each bangus piece.
- Wrap each piece securely in mustard leaf. You can use a toothpick or string.
- Arrange wrapped bangus in a pan. In another pan, boil remaining bagoong mixture and thin coconut milk. Stirring vigorously to avoid curdling.
- Pour into arranged bangus pieces; then add siling pangsigang and thick coconut milk.
- Simmer for ten minutes and continue stirring sides gently until the desired consistency is reached.
Serve hot or cold as desired. Good for 4 Persons.
Credits to: panlasangpinoymeatrecipes.com/creamy-bangus-blanket.htm
