Bangus Bicol Express
A pescatarian-friendly option to traditional Bicol express
Servings: 5 people
Calories: 935kcal
Ingredients
- 3 lbs. bangus belly
- 2 cups coconut milk
- ¾ cup all-purpose flour
- 3 Thai chili pepper
- 3 long green peppers
- 1 onion chopped
- 2 thumbs ginger minced
- 5 cloves garlic minced
- 1 tablespoon shrimp paste
- 1 cup cooking oil
- 1 ½ tablespoons salt
- Ground black pepper to taste
Instructions
- Slice the bangus into serving pieces. Sprinkle salt all over it. Let it stay for 3 minutes.3 lbs. bangus belly, 1 ½ tablespoons salt
- Heat cooking oil in a pan.1 cup cooking oil
- Meanwhile, dredge the sliced fish in flour, coat it as lightly as possible.¾ cup all-purpose flour
- Fry the bangus for 3 minutes per side. Remove from the pan and set aside.
- Save 3 tablespoons of cooking oil in the pan. Saute the onion for up to 1 minute.1 onion
- Add the garlic. Sauté for 30 seconds and then add the ginger. Continue sautéing until the onion softens.5 cloves garlic, 2 thumbs ginger
- Add the shrimp paste. Cook for 30 seconds.1 tablespoon shrimp paste
- Pour the coconut milk into the pan. Let it boil and then reduce the heat to a simmer. Cover the pan and continue to simmer for 1 to 2 minutes.2 cups coconut milk
- Add the chili peppers and season with ground black pepper.3 Thai chili pepper, 3 long green peppers, Ground black pepper to taste
- Put the fried bangus into the pan. Continue cooking for a maximum of 2 ½ minutes.
- Transfer to a serving plate. Serve with rice.
- Share and enjoy!
Nutrition
Calories: 935kcal | Carbohydrates: 22g | Protein: 61g | Fat: 69g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 2444mg | Potassium: 1093mg | Fiber: 2g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 6mg