Ginataang Bangus
Ginataang Bangus is a classic Filipino dish featuring crispy pan-fried milkfish simmered in rich coconut milk with string beans, Thai chili peppers, and shrimp paste. This savory and creamy recipe comes together quickly and pairs perfectly with steamed white rice.
Instructions
- 1
Season the bangus with Maggi Magic Sarap.
- 2
Dredge the fish in all-purpose flour, making sure it is evenly coated. Set aside.
- 3
Heat the cooking oil in a pan. Fry the bangus until both sides turn light to medium brown. Remove from the pan and set aside.
- 4
Using 2 tablespoons of the oil from frying the fish, stir-fry the string beans for about 90 seconds. Remove and set aside.
- 5
Add another 2 tablespoons of oil to the pan. Sauté the garlic until it starts to brown, then add the onion and ginger. Continue cooking until the onion softens.
- 6
Add the shrimp paste and Thai chili peppers. Sauté for 30 seconds.
- 7
Pour in the coconut milk and let it come to a boil.
- 8
Add the fried bangus and string beans. Lower the heat and simmer for 5 minutes.
- 9
Season with fish sauce and ground black pepper to taste.
- 10
Transfer to a serving plate and serve with rice.
- 11
Share and enjoy!
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the flavors mingle and the aromas fill your kitchen; this dish is a celebration of balance and boldness, perfect for sharing with those you love. The cooking style is straightforward yet offers a nuanced taste that is uniquely Filipino compared to the Italian tradition's emphasis on pasta.
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