Bangus Bicol Express

Steps

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1. 1
   Cut the bangus into serving-sized pieces and sprinkle with salt. Let rest for 3 minutes.
   ▶ ≈0:15
2. 2
   Coat the fish pieces in all-purpose flour and fry each side for 3 minutes until golden and cooked through.
   ▶ ≈0:22
3. 3
   Reserve about 3 tablespoons of the cooking oil used to fry the fish and use it to sauté the onion for 40 seconds.
   ▶ ≈0:40
4. 4
   Add garlic and continue cooking for 25 to 30 seconds.
   ▶ ≈0:46
5. 5
   Add minced ginger and continue sautéing until the onion becomes completely tender.
   ▶ ≈0:56
6. 6
   Add the shrimp paste (bagoong alamang) and cook for about 30 seconds.
   ▶ ≈1:02
7. 7
   Pour in the coconut milk, bring the mixture to a boil, then reduce to a simmer.
   ▶ ≈1:08
8. 8
   Add the Thai chili peppers and long green peppers, cover the pan, and continue cooking for 1 to 1½ minutes.
   ▶ ≈1:23
9. 9
   Season with ground black pepper and add the fried bangus pieces. Continue cooking for a maximum of 2½ minutes.
   ▶ ≈1:36
10. 10
    Transfer to a serving plate and serve with warm steamed rice.
    ▶ ≈1:54