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Sigarilyas at tinapang bangus sa gata (winged beans and smoked milkfish in coconut milk)
A very important tip before I start with the recipe: this dish is even better the next day after sitting overnight in the fridge.
Course
Main Course
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
tablespoon
cooking oil
1
onion
thinly sliced
2
tomatoes
chopped
4
cloves
garlic
minced
one-inch knob
ginger
grated
1
bird's eye chili
chopped
fish sauce
to taste
1
bundle
winged beans
about 12 pieces, cut diagonally into quarter inch slices
1
boneless smoked milkfish
1
cup
coconut milk
Instructions
Heat the oil in a wok or frying pan.
Over medium-low heat, sauté the onion, tomatoes, garlic, ginger and chili with a dash of fish sauce until soft.
While the vegetables soften, flake the fish into fairly large chunks (discard the head, skin and tail).
Throw in the winged beans into the pan. Season with another dash of fish sauce and stir.
Add half of the flaked smoked milkfish to the winged beans. Stir.
Pour in the coconut milk.
Cook over medium-low heat, covered, until the winged beans are cooked through but still with a slight crunch, and the mixture is almost dry.
Toss in the remaining half of the smoked milkfish, stir and cook, uncovered, for another minute.
Taste and add more fish sauce, if necessary.