This bangus recipe is one of the various ways you can do with a milkfish. The bangus is wrapped in mustard leaves then stuffed with bagoong mixture and then cooked in coconut milk. If you are fond of eating dishes with coconut milk and if milkfish is one of your favorite fish, then I think this recipe is a perfect match for you.
To cook the creamy bangus, clean and cut bangus into serving pieces. Sprinkle with salt. Mix bagoong, onion, ginger, tomatoes, and garlic.
Spread a teaspoonful of bagoong mixture on each bangus piece. Wrap each piece securely in mustard leaf. You can use a toothpick or string.
Arrange wrapped bangus in a pan. In another pan, boil remaining bagoong mixture and thin coconut milk. Stirring vigorously to avoid curdling. Pour into arranged bangus pieces; then add siling pansigang and thick coconut milk. Simmer for ten minutes and continue stirring sides gently until the desired consistency is reached.
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I think you can use pechay.
What if walang mustasa leaves?
yummy bangus dish, i will try this recipe. thanks for this.