Kinunot na Bangus

Method

1. Cook the bangus just until done, cool enough to handle, and remove the backbone and every fine pin bone before flaking.
2. Heat the oil in a wide pan and sauté onion, garlic, and ginger until the onion softens and the ginger smells fragrant.
3. Add the vinegar and let it bubble uncovered for 1 minute before stirring, which softens its raw sharpness.
4. Pour in coconut milk and season lightly with fish sauce or bagoong. Simmer gently for 5 minutes.
5. Fold in the bangus flakes and green chili, keeping the pieces large rather than mashing them into the sauce.
6. Add malunggay and cook 2–3 minutes, only until the leaves wilt and the fish is hot throughout.
7. Stir in coconut cream and optional hot chilies; reduce over low heat until the sauce clings softly to the flakes.
8. Taste after the fish is fully hot, adjust savouriness and acidity, and rest 5 minutes before serving with rice.