A friend of mine was generous enough to give me a few pounds of bangus belly last weekend and I readily cooked two of the six large fillets a la pobre. Oh, what a meal, what a meal. Bangus a la pobre with its tangy, garlicky flavors never fail to hit my spot. But after eating the same dish three days in succession, I was understandably eager to prepare something new with my precious bounty. My subsequent web search on how to cook bangus belly brought me to the Sarangani Bay website and oh mighty Google, bless you for knowing the desires of my heart. This site is a goldmine of delicious fish and seafood meal ideas, I combed through their pages for a good hour literally salivating. I found tons of recipes I am excited to try but since I was left with a bag of green beans from the stir-fry I made a few days ago, I decided on gising gising with minced bangus as first up. Oh what a meal, what a meal. Creamy, spicy and heaped over fluffy rice, I heartily (and regretfully) ate more than I should.
Gising Gising with Bangus
- 1 pound bangus belly
- 2 tablespoons oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 tablespoon sauteed shrimp paste
- 1 cup coconut cream
- 4 Thai chili peppers, stemmed and chopped
- 1 pound green beans, ends trimmed and sliced thinly
- salt and pepper to taste
- Using a sharp knife, gently remove the fish skin and discard. Chop the flesh, removing and discarding any stray bones.
- In a pan over medium heat, heat oil. Add onions, garlic, and ginger and cook until aromatic.
- Add shrimp paste and cook for about 1 minute.
- Add coconut cream and chili peppers and cook for about 1 to 2 minutes or until slightly thickened.
- Add fish and cook for about 2 to 3 minutes or until color changes.
- Add green beans and continue to cook until vegetables are tender yet crisp, fish is cooked through, and the sauce is reduced.
- Season with salt and pepper to taste. Serve hot.