Pairs well with Bangus Bicol Express
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Bangus Bicol Express
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A twist on the classic Filipino Bicol Express using boneless milkfish belly instead of pork, cooked in a spicy coconut milk sauce with bagoong alamang and chili peppers.
00:25:00 total
Serves 4
medium
Main Various
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Ingredients
- boneless milkfish belly - watch the video to see (cut into serving pieces)
- salt - watch the video to see (for salting the milkfish before frying)
- all-purpose flour - a small amount, just to lightly coat (optional, for coating milkfish to prevent oil splatter)
- cooking oil - watch the video to see (for frying milkfish and sautéing aromatics)
- onion - watch the video to see (sliced and chopped)
- garlic - watch the video to see (mashed and chopped)
- ginger - watch the video to see (sliced lengthwise then chopped into small pieces)
- bagoong alamang (shrimp paste) - watch the video to see (bottled or stewed, used raw then cooked in pan)
- coconut milk - 2 cups (fresh preferred, about 2 cups used)
- long chili pepper - watch the video to see (sliced, used more for milder heat)
- Thai chili pepper - watch the video to see (sliced, used sparingly for heat)
Instructions
- Prepare the milkfish: Cut the boneless milkfish belly into serving pieces. Salt both sides of the milkfish and rub the salt in. Let it rest for about 3 minutes.
- Coat the milkfish: Optionally, lightly coat the milkfish pieces with all-purpose flour to reduce oil splatter during frying.
- Fry the milkfish: Heat cooking oil for about 2 minutes. Fry the milkfish starting with the side that has the meat first. Fry in batches if necessary. Drain excess oil and set aside.
- Prepare aromatics: While frying, slice and chop the long chili, Thai chili, ginger, onion, and garlic.
- Sauté aromatics: In about 3 tablespoons of the frying oil, sauté onion first until slightly soft, then add ginger and garlic. Stir fry for 30 to 40 seconds.
- Add bagoong alamang: Add the shrimp paste to the sautéed aromatics and cook for about 20 to 25 seconds.
- Add coconut milk and chili: Pour in about 2 cups of coconut milk and bring to a boil. Reduce heat to simmer and add sliced long chili and Thai chili peppers. Simmer for 2 to 3 minutes until the sauce starts to get oily.
- Season and combine: Season the sauce to taste. Add the fried milkfish pieces into the sauce and cook on medium heat for 1 to 2 and a half minutes, covered. Do not overcook to avoid softening the fish too much.
- Serve: Serve immediately. For meal prep or packed meals, keep the fried milkfish and sauce separate until ready to eat to maintain texture.
