Ingredients
1 whole bangus (milkfish)
salt and pepper to taste
oil
1 medium onion, peeled and chopped
3 cloves of garlic
1 teaspoon fresh ginger, peeled and minced
½ cup green bell pepper, seeded and chopped
4 to 5 Thai chili pepper, finely chopped
juice from 2 lemons
2 tablespoons soy sauce
Instructions
1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook until golden brown, turning as needed to cook all sides. Remove from heat and drain on paper towels. Debone fish and flake meat.
2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger and bell peppers. Cook, stirring occasionally, until limp and aromatic. Add lemon juice, soy sauce and chili peppers. Bring to a boil.
3. Add flaked fish, stirring gently to combine. Cook until fish is heated through and liquid is reduced. Season with salt and pepper to taste. Serve hot
