Looking for an easy yet tasty vegetable dish? Gising gising with Bangus is ready in minutes yet turns out super creamy and flavorful. This vegetable dish would surely wake your senses up!
In this recipe, boneless bangus takes the place of the pork for a simpler and healthier version. The milkfish is not only a less fat option, but it’s also quicker to cook and more budget-friendly.
- Bangus– if you can, buy a boneless milkfish belly for this recipe as it’s less cumbersome to prepare and eat.
- Green beans– you can also use winged beans (sigarilyas), yard beans (sitaw), or water spinach (kangkong)]
- Shrimp paste– you can substitute fish sauce to season the dish and add umami flavor
To easily cut the green beans, bundle and line up several pieces on the cutting board, trim off the stems, and slice into the desired length all at once.
For a smooth, creamy sauce, cook the coconut milk low and slow. Do not allow to boil as it might separate or curdle.
Gising gising with bangus makes a tasty main dish for lunch or dinner. Serve with steamed rice for a delicious and filling meal that’s sure to hit the spot!
Since the dish contains coconut milk, it spoils rather quickly, especially in warmer weather. Store leftovers in an airtight container and refrigerate for up to 3 days. Discard if it has been outside of refrigeration for more than two hours.
- 1 pound boneless bangus belly
- 2 tablespoons canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 tablespoon sauteed shrimp paste
- 1 cup coconut milk
- 4 Thai chili peppers, stemmed and chopped
- 1 pound green beans, ends trimmed and sliced thinly
- salt and pepper to taste