Bangus Belly Binakol
Milkfish belly fillets simmered in ginger-flavored coconut water with julienned coconut meat
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Servings 4 people
Split the coconut (or have it done by the vendor), save the juice and scrape the meat to separate it from the husk.
Cut the coconut meat into thin strips.
Cut the bangus belly fillets into one to two-inch pieces. Smaller or larger, that depends on you.
Peel and thinly slice the shallot and ginger.
Pick the sili leaves from the stalks; discard the stalks.
Heat the cooking oil in a sauce pan.
Saute the ginger and shallot until aromatic, about four minutes.
Pour in the coconut juice and stir in the coconut meat. Season with patis and pepper. Bring to the boil.
Add the bangus belly, season with more patis and bring to the boil.
Lower the heat and simmer for one minute (a little longer if you cut your bangus belly into larger pieces). DO NOT overcook the fish.
Turn off the heat. Add the sili leaves and push them down into the soup.
Cover the pan and leave for five minutes to allow the fish to cook completely in the residual heat and to wilt the sili leaves.
Taste and adjust the seasonings before serving your bangus belly binakol.