Description
Golden, crispy fish coated in a rich, creamy sauce that hits every craving in one bite. Salty, buttery and dangerously addictive with rice.
Ingredients
Units Scale
Fish
- 750 g boneless bangus belly, cut into serving pieces
- salt
- freshly ground black pepper
- 1/2 cup all-purpose flour
- oil for frying
- 2 tbsp butter
- 4 cloves garlic, minced
- 6 salted duck egg yolks, mashed
- 1/2 cup coconut milk
- 1 tsp sugar
- 1/2 tsp paprika
- 1 red chilli, sliced
Instructions
- Season the bangus with salt and pepper. Lightly dredge in flour and shake off excess.
- Heat oil in a pan over medium heat and fry the bangus until golden and crisp on both sides. Remove and set aside.
- In another pan, melt butter over low heat. Add garlic and sauté until fragrant.
- Add mashed salted egg yolks and stir until it forms a paste. Pour in coconut milk and whisk until smooth.
- Season with sugar and paprika, then add chilli. Simmer until thick and glossy.
- Return the fried bangus to the pan or pour the sauce over the fish. Serve immediately with steamed rice.