Ingredients with Measurements:
- 2 medium-sized bangus (milkfish), cleaned and sliced into serving pieces
- 1 cup vinegar
- 1 cup water
- 1 cup coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 pieces green chili pepper
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- banana leaves
Special equipment needed:
- large pot or wok
- steamer
Step-by-step instructions:
1. In a large pot or wok, combine vinegar, water, coconut milk, onion, garlic, tomatoes, green chili pepper, salt, and ground black pepper. Bring to a boil.
2. Add the bangus slices and cook for 5 minutes.
3. Line a steamer with banana leaves and transfer the bangus and sauce onto the steamer.
4. Cover the steamer and steam for 20-25 minutes or until the fish is cooked through.
5. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Boiling and steaming
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 25g
Carbohydrates: 8g
Fiber: 2g
Sodium: 1200mg
Substitutions for ingredients:
- If banana leaves are not available, you can use parchment paper or aluminum foil.
- You can use any type of fish that you prefer.
Variations:
- You can add vegetables like eggplant, okra, or bitter gourd to the dish.
- You can use different types of vinegar like cane vinegar or apple cider vinegar.
Tips and tricks:
- Make sure to clean the fish thoroughly before cooking.
- To remove the fishy taste, you can soak the fish in vinegar for a few minutes before cooking.
- You can adjust the amount of chili pepper according to your preference.
Storage instructions:
- Store any leftover pinangat na bangus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover pinangat na bangus in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the pinangat na bangus on a platter lined with banana leaves for a traditional touch.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Ensaladang talong (grilled eggplant salad)
- Ginisang monggo (mung bean soup)
Troubleshooting advice:
- If the sauce is too sour, you can add a pinch of sugar to balance the flavors.
- If the fish is overcooked, reduce the steaming time.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
- Use fresh ingredients and clean utensils to prevent contamination.
Food history:
- Pinangat na bangus is a traditional Filipino dish that originated in the Bicol region. It is a popular dish that is usually served during special occasions.
Flavor profiles:
- The dish has a tangy and slightly sweet flavor from the vinegar and coconut milk. The fish adds a savory flavor to the dish.
Serving suggestions:
- Serve the pinangat na bangus as a main dish for lunch or dinner.
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Region: Philippine