Bangus bicol
A pescatarian-friendly option to traditional Bicol express.
Ingredients
3 lbs bangus belly, sliced into serving pieces
1 ½ tablespoons salt
¾ cup all-purpose flour
1 cup cooking oil
1 onion, chopped
5 cloves garlic, minced
2 thumbs ginger, minced
1 tablespoon shrimp paste
2 cups coconut milk
3 Thai chili peppers
3 long green peppers
Ground black pepper, to taste
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Instructions
Sprinkle the bangus slices evenly with salt and let rest for 3 minutes.
Lightly coat each piece of bangus with flour.
Heat the cooking oil in a pan over medium heat. Fry the bangus for about 3 minutes on each side until lightly golden. Remove from the pan and set aside.
Reserve about 3 tablespoons of oil in the pan. Sauté the onion for 1 minute.
Add the garlic and ginger; cook until fragrant and the onion softens, about 1 to 2 minutes.
Stir in the shrimp paste and cook for another 30 seconds.
Pour in the coconut milk and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 to 2 minutes.
Add the chili peppers and season with ground black pepper to taste.
Return the fried bangus to the pan and simmer for up to 2½ minutes, allowing the flavors to meld.
Transfer to a serving plate and serve hot with steamed rice.
- Pro Tip
For extra crispy fish, pat the bangus dry with paper towels before dredging in flour. This removes excess moisture and helps achieve a light, crunchy coating without using too much oil. Also, adjusting the chili quantity lets you control the heat, so start mild if you’re sensitive to spice!
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