A recipe by the family matriarch brings back dishes that comfort and cheer around the dinner table
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
- 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.
- 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.
- Garnish with chopped scallions. Serve hot with rice.