Ingredients

The following ingredients have 4 Servings
  • 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
  • salt and pepper to taste
  • canola oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1/2 medium green bell pepper, seeded and chopped
  • 1/2 medium red bell pepper, seeded and chopped
  • 4 Thai chili peppers, finely chopped
  • 2 finger chili peppers (siling haba), sliced thinly
  • 1/4 cup calamansi juice
  • 2 tablespoons seasoning sauce (Knorr)
  • salt and pepper to taste

Instruction

  • Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.
  • In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp.
  • Remove from heat and drain on paper towels. Debone and flake meat including the skin.
  • In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,
  • Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.
  • Add calamansi juice and seasoning sauce. Bring to a simmer.
  • Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste.
  • Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.