MILK FISH(Bangus) with Coconut Ginger Sauce

This is good to all health conscious people, combination of ginger and a little patis balance out the sweetness of coconut.  A must try recipe.

INGREDIENTS:

• 4 boneless baby bangus(milk fish), marinated, thawed
• 1 cup coconut cream
• 2 inches ginger, peeled, sliced
• 1 tsp ginger powder
• 1 tbsp patis
• 1 tsp cornstarch
• 1/8 tsp salt, or to taste
• 1/4 cup oil, for pan frying
• Ground white pepper,or to taste
• Steamed rice, to serve

PROCEDURE:

1. Fry bangus on a frying pan heat about 2 tbsps of oil, until cooked through.  Set aside.
2. In a small saucepan over a medium heat, mix coconut cream, ginger and ginger powder, stirring to prevent scorching.  Then bring to simmer and lower to heat.
3. Mix cornstarch in patis until dissolved.  While stirring,pour into coconut mixture and cook until thickened.
4. Seasoned with white pepper to taste before removing from heat.
5. Strain out ginger. Serve immediately with bangus, steamed rice and tomato and onion salad.

Source: GH