How to cook Gising Gising with Bangus Belly
- 1 pound bangus (milkfish) belly
- 2 tablespoons cooking oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 tablespoon shrimp paste (bagoong)
- 1 cup coconut cream
- 4 Thai chili peppers, stemmed and chopped
- 1 pound green beans, ends trimmed and sliced thinly
- Salt and pepper to taste
- Clean and wash bangus belly thoroughly and drain.
- Using a sharp knife, gently remove skin and discard. Chop the flesh, removing and discarding any stray bones. In a pan over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic.
- Add shrimp paste and cook for about 2 - 3 minutes or until shrimp paste starts to brown. Add fish and cook, tossing gently, for about 2 - 3 minutes or until lightly browned.
- Add coconut cream and chili peppers and cook for about 3 - 5 minutes. Add green beans and continue to cook until green beans are tender yet crisp and sauce is reduced. Season with salt and pepper to taste.
- Transfer in a serving bowl and serve the Gising Gising with Bangus Belly hot with steamed plain rice.
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
The Gising Gising with Bangus Belly is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
- a popular Pinoy spicy dish will surely “wake you up” (which is literary translated) with its chili content. More importantly, the green beans used in the dish is an excellent source of Vitamins B6, C, K, manganese, zinc, and fiber. The coconut milk makes the dish creamy and complete and is rich in iron.
There are countless versions of Gising Gising. It can be made with Baguio beans, string beans, winged beans even kangkong (Ipomoea aquatic or swamp mold) or any similar vegetables.
This recipe for Gising Gising with Bangus Belly serves/makes: 4 servings
The Gising Gising with Bangus Belly recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew