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CASA Veneracion

Filipino food for the 21st century

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You are here: Home / Modern Filipino / Lunch / Dinner / Ginataang Bangus (Milkfish Braised in Coconut Cream) in 15 minutes

Ginataang Bangus (Milkfish Braised in Coconut Cream) in 15 minutes

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.

Ginataang bangus (milkfish braised in coconut cream)

Start by sauteeing the spices.

Ginataang bangus (milkfish braised in coconut cream)

Add the fish fillets.

Ginataang bangus (milkfish braised in coconut cream)

Pour in the coconut cream and simmer.

And that’s it!

Ginataang Bangus (Milkfish Braised in Coconut Cream) in 15 minutes

Ginataang bangus (milkfish braised in coconut cream)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Connie Veneracion

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.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Ginataang bangus (milkfish braised in coconut cream)

If you’re wondering what the dish in the background is, that’s pearl potato salad with garlic and tarragon dressing.

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03/03/2012 : See more in Lunch / Dinner Main Courses Modern Filipino, Coconuts, Fish Fillet, Keto (Low Carb), Low Fat

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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