Fresh Catch of the Day: Bangus Fish sa Gata



A recipe by the family matriarch brings back dishes that comfort and cheer around the dinner table

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Bangus sa Gata

Makes 2-3 servings

2 Whole bangus belly fillets (about ¾ kilo total weight), each cut in half

1 Tbsp Cooking oil

1 Onion, finely sliced

1 Tbsp Minced garlic

1 Tbsp Minced ginger

1 Tomato, diced

1 ¼-1 ½ cups Coconut cream

2 Bird’s eye chilies (siling labuyo), finely sliced

*Fish sauce (patis), to season

*Ground white pepper, to season

*Finely chopped scallions, to garnish

  1. In a large sauté pan, fry the bangus belly fillets in cooking oil. After browning, take out fillets. In the same pan, sauté onion, garlic, ginger, and tomato. Sauté until fragrant.
  2. Pour in the coconut cream. Once simmering, place the bangus back to the pan then add the bird’s eye chilies. Taste and adjust seasoning with patis and ground white pepper.
  3. Garnish with chopped scallions. Serve hot with rice.