Winged beans and smoked milkfish in coconut milk
This dish combines the sweet creaminess of coconut milk (gata), the heat of chili, the light crunch of winged beans (sigarilyas) and the incomparable flavor and aroma of smoked milkfish (tinapang bangus).
Servings 4 people
Ingredients
- 1 tablespoon cooking oil
- 1 onion peeled and thinly sliced
- 2 tomatoes chopped
- 4 cloves garlic minced
- 1 one-inch knob ginger grated
- 1 bird’s eye chili chopped
- fish sauce to taste
- 1 bundle winged beans about 12 pieces, cut diagonally into quarter inch slices
- 1 boneless smoked milkfish
- 1 cup coconut milk
Instructions
- Heat the oil in a wok or frying pan.
- Over medium-low heat, sauté the onion, tomatoes, garlic, ginger and chili with a dash of fish sauce until soft.
- While the vegetables soften, flake the fish into fairly large chunks (discard the head, skin and tail).
- Throw in the winged beans into the pan. Season with another dash of fish sauce and stir.
- Add half of the flaked smoked milkfish to the winged beans. Stir.
- Pour in the coconut milk.
- Cook over medium-low heat, covered, until the winged beans are cooked through but still with a slight crunch, and the mixture is almost dry.
- Toss in the remaining half of the smoked milkfish, stir and cook, uncovered, for another minute.
- Taste and add more fish sauce, if necessary.
