Ever thought about combining the refreshing flavors of calamansi with the creamy goodness of coconut cream? Let this bangus (milk fish) dish do the convincing.
Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 2 to 3
1 large onion
30 grams garlic
50 grams ginger
1 large tomato
4 pieces calamansi
1⁄4 cup vinegar
180 grams boneless bangus
2 pieces green chili
1 piece bird’s eye chili
100 grams eggplant, sliced and fried
1. In a pan, sauté onions, garlic, and ginger. Add bangus, sliced into 60 grams each.
2. Pour in the vinegar, calamansi, tomatoes, eggplant, and chilis. Season with salt and pepper.
3. finish with coconut cream, and simmer for 10- 15 minutes. Serve.
You can serve the dish with patis and chopped chilis.
Recipe by Chef Raymar Reyes
Photography by Miguel Nacianceno
This recipe was originally published in the August-September 2017 issue of Breakfast Magazine.