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!
- 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
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.