From the recipe collection
Inaluban a Bangus
Grilled milkfish simmered briefly in a palapa-spiced coconut broth with turmeric, aromatics, chilies, and greens.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Pat the bangus dry, season with salt and calamansi, and rest for 15 minutes.
- Grill or pan-sear skin-side down until the skin is browned and the flesh is almost cooked. Set aside.
- Heat oil in a wide pan and sauté onion, garlic, ginger, palapa, and turmeric until fragrant.
- Pour in coconut milk and water and bring to a gentle simmer.
- Slide the grilled bangus into the sauce and spoon the broth over it without breaking the fish.
- Add chilies and simmer 5–7 minutes, until the fish is cooked and the broth lightly thickens.
- Finish with spring onions and serve with rice.