Ginataang Bangus (Filipino Milkfish in Coconut Broth)

Steps

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1. 1
   Season the boneless milkfish evenly with Maggi Magic Sarap, rub gently, and let sit for 5 minutes to marinate.
   ▶ ≈0:08
2. 2
   Coat the seasoned fish with flour and deep-fry until golden brown. This helps maintain the texture and prevents the fish from falling apart during simmering.
   ▶ ≈0:14
3. 3
   Remove the fried fish and set aside. In the same oil, briefly stir-fry the pechay for about 1 to 1.5 minutes, then set aside.
   ▶ ≈0:24
4. 4
   Sauté garlic, onion, and ginger until fragrant. Add red chili if desired. Stir in the shrimp paste.
   ▶ ≈0:40
5. 5
   Gradually pour in the coconut milk and cover the pot to bring it to a boil quickly.
   ▶ ≈0:53
6. 6
   Once the coconut milk comes to a boil, immediately add the fried fish and let it simmer for about 3 minutes.
   ▶ ≈1:02
7. 7
   Add the previously stir-fried pechay. Season with ground black pepper and fish sauce to taste.
   ▶ ≈1:09