Creamy Bicol Express Style Boneless Bangus
Filipino · Organized from the video by Kuya Fern's Cooking
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Ingredients
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Steps
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- 1
Heat up oil on a low flame and fry the 2pcs boneless milkfish (lightly sprinkled with salt) in batches.
- 2
Cover and fry on medium heat until a bit crispy and golden brown.
🔥 medium heat
- 3
Turn off the flame before opening the lid, flip the fish, then cover and fry on medium heat until crispy and golden brown. Set aside the fried fish and repeat for all batches.
🔥 medium heat
- 4
Sauté the 2pcs chopped onions on a high flame for about 20 seconds.
⏱ 20 seconds
- 5
Add the 1head of chopped garlic and continue to sauté for another 15 seconds.
⏱ 15 seconds
- 6
Add the 4Tbsp of greyish shrimp paste and continue to sauté for another 15 seconds.
⏱ 15 seconds
- 7
Add the 2Cups of pure coconut milk and mix thoroughly on a low flame.
- 8
Add ground black pepper and continue to cook on low flame until the coconut milk starts to simmer.
🔥 simmer
- 9
Add the red and green chili peppers, mix thoroughly, and let the coconut milk reduce.
- 10
Add the fried boneless bangus to the pan, ensuring it is well coated with the coconut milk sauce.
- 11
Continue to simmer on low flame to let the coconut milk reduce and become creamy. After about 1 minute of simmering, add the optional toasted garlic and serve.
🔥 simmer⏱ 1 minute
Tips
- To lessen the chance of hot oil splattering, turn off the flame before opening the lid to flip the fish.
- The shrimp paste used is greyish and not too salty.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Kuya Fern's Cooking on YouTube