Like the pressure cooker salay-ginto (yellowstripe scad) with coconut milk, this is a dish with leaf-wrapped whole fish cooked in coconut milk.
No pressure cooker required for this one, however. The fish are large enough to pick through the bones easily so there’s really no need to cook the them until the bones are soft enough to eat.
And, instead of pechay (bok choy), the mackerels were wrapped with Chinese broccoli.
I used alumahan (long-jawed mackerel) for this dish; you can substitute any fleshy fish.
Chinese broccoli-wrapped mackerel with coconut milk sauce
- 400 to 500 grams whole fish scaled and gutted
- 8 large Chinese broccoli rinsed and patted dry
- 2 shallots chopped
- 2 tomatoes diced
- 2 finger chilies chopped
- 2 bell peppers diced
- 4 cloves garlic minced
- 1 one-inch knob ginger about an inch, peeled and grated
- 1 tablespoon patis (fish sauce)
- 1 cup of coconut milk
- Score the fish (see how) on both sides.
Rub all the fish generously with salt and pepper. Make sure to rub inside the cavities and slashes where you had scored them.
- Double wrap each fish with Chinese broccoli.
- Arrange the wrapped fish in a wide pan, in a single layer.
- Add all the vegetables and aromatics to the fish. Drizzle in the fish sauce.
- Pour in the coconut milk. Cover and cook over low heat for about 20 minutes. The exact cooking time will depend on the size of the fish so take the 20-minute mark as a mere guide.
- Use a spatula to lift the fish to individual plates without breaking them or tearing the wrappers. Spoon the vegetables and sauce over the fish. Serve with rice.