Easy and fast, all you need is a pack of bangus fillets, a few pantry staples and coconut cream to make this delicious milkfish braised in coconut cream. While there is nothing like freshly extracted coconut cream, when you need to cut down on cooking time, canned or powdered coconut cream will do the job just as well.
You can make this dish with practically any kind of fish. If you prefer whole fish in lieu of fillets, the sauce will taste even better.
Start by sauteeing the spices.
Add the fish fillets.
Pour in the coconut cream and simmer.
And that’s it!
Ginataang Bangus (Milkfish Braised in Coconut Cream) in 15 minutes
Print PinPrep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 bangus belly fillets (about 700 g. total weight), each cut in half
- 1 tablespoon cooking oil
- 1 onion finely sliced
- 1 tomato diced
- 1 tablespoon finely minced garlic
- 1 tablespoon ffinely minced ginger
- 2 bird’s eye chilis finely sliced
- patis (fish sauce) to taste
- 1 and 1/4 cups coconut cream
- finely sliced scallions to garnish
Instructions
- Heat the cooking oil in a wok or frying pan.
- Saute the onion, garlic, ginger, tomato and chilis until fragrant, about one minute.
- Arrange the fish fillets in a single layer on top of the sautéed vegetables. Drizzle with fish sauce.
- Pour in the coconut cream. Bring to a simmer then lower the heat and continue simmering, uncovered, for about seven minutes.
- Turn off the heat, taste the sauce, if it needs more fish sauce, then add more. Or just serve extra fish sauce on the side.
- Scoop out the fish fillets and arrange on a serving platter. Pour the sauce around them. Sprinkle with sliced scallions and serve with hot rice.
If you’re wondering what the dish in the background is, that’s pearl potato salad with garlic and tarragon dressing.
Pearl Potato Salad With Garlic and Tarragon Dressing
Rey
03/05/2012 at 4:55 ami did a similar dish using head of lapu-lapu split in half. i also added pechay baguio.
crisma
03/05/2012 at 9:38 amHi Connie! The thing that’s new with me with your recipe is the use of tomato. That is why when I saw this, I told myself, I’ve gotta try this, because of this new twist, refreshing to see, ano ang resulting change in flavor. Sanay na kasi ako dun sa garlic, onion and ginger. Tomato came into the picture in your recipe… sige, I’ll try it.
evelyn
03/08/2012 at 9:29 pmI cooked it last night and added malunggay leaves. My husband loved it. Easy to cook.
Albert Rendal
03/09/2012 at 12:17 amlove bangus and coconut cream….:)
Julie
03/11/2012 at 7:23 pmConnie! I came here kasi i got a small bag of grated coconut from Cherry and I was hoping to find a recipe using that and fish. Thank you! :-)
Connie Veneracion
03/11/2012 at 8:47 pmLucky!
metrogurl
09/09/2012 at 3:37 amconnie-
i was wondering where do you buy those bangus belly fillets of yours? are they boneless too?
i’ve no idea where to get those. i would love to try some :D
Connie Veneracion
09/09/2012 at 2:50 pmYes, boneless. They’re available in every supermarket and grocery.
MyPrince
01/14/2013 at 1:38 pmHey! Connie I just want to ask if I can use any kind of chilis??
Connie Veneracion
01/14/2013 at 8:39 pmSure! :) But the amount will vary.
Gina
03/07/2013 at 3:12 pmSounds easy and will surly try it. I searched for milk fish recipies and got your’s. Thanks Connie.
GinaS
03/07/2013 at 6:29 pmTruly yummilicious! Thank you again.