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You are here: Home / Fish Recipes / Creamy Bangus in a Blanket

Creamy Bangus in a Blanket

December 5, 2021 by Manny 3 Comments

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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.
Creamy Bangus in a Blanket
Print Recipe

How to Cook Creamy Bangus in a Blanket

This bangus recipe is one of the various ways you can do with a milkfish.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: creamy bangus, mustard leaves
Servings: 4 Servings
Calories: 187kcal
Author: Manny

Ingredients

  • 1 medium sized bangus
  • 1 medium sized onion chopped
  • 2 tsp. garlic minced
  • 2 tsp. ginger minced
  • 2 medium sized tomatoes chopped
  • 1 Tbsp. bagoong alamang
  • 1 bunch mustard leaves
  • 1/2 cup thick coconut milk
  • 1 1/4 cup thin coconut milk
  • 2 pieces siling haba green chili peppers
  • salt to taste

Instructions

How to cook Creamy Bangus in a Blanket

  • 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.
  • Serve hot or cold as desired. Good for 4 Persons.

 

Creamy Bangus in a Blanket

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Filed Under: Fish Recipes Tagged With: bagoong, bangus with mustard leaves, milkfish with coconut milk, stuffed

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
Favorite Bible Verse: For in it the righteousness of God is revealed from faith for faith, as it is written, “The righteous shall live by faith.” (Romans 1:17)

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Reader Interactions

Comments

  1. Manny

    May 23, 2016 at 10:39 pm

    I think you can use pechay.

    Reply
  2. Eza

    May 23, 2016 at 5:42 am

    What if walang mustasa leaves?

    Reply
  3. Denny

    September 19, 2012 at 4:59 am

    yummy bangus dish, i will try this recipe. thanks for this.

    Reply

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