Gising Gising with Bangus
Gising Gising with Bangus is quick and easy to make, creamy, and spicy. It's a boldly-flavored vegetable dish that's sure to rock your tastebuds. Delicious with steamed rice!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 346kcal
- 1 pound boneless bangus belly
- 2 tablespoons canola 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 milk
- 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 softened.
Add shrimp paste and cook for about 30 seconds.
Add coconut milk 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.
- To easily cut the green beans, bundle and line up several pieces on the cutting board, trim off the stems, and slice into the desired length all at once.
- For a smooth, creamy sauce, cook the coconut milk low and slow. Do not allow to boil as it might separate or curdle.
Calories: 346kcal | Carbohydrates: 13g | Protein: 29g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 207mg | Potassium: 773mg | Fiber: 4g | Sugar: 5g | Vitamin A: 819IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 4mg