This is perfect for bangus belly fanatics. It’s steamed, stuffed with all the healthy stuff, covered and cooked in fresh banana leaves. Potentially the perfect partner for your ginisang munggo sa hipon or your pinakbet, this dish should work its way to your menu soon, somehow.
Easy to make, too.
Just season two whole bangus bellies with salt and pepper. Chop 1 tomato, 1 onion, mince three cloves of garlic and chop 5 leaves of basil (optional). Dump everything on top of one bangus belly. Drizzle with canola oil. Cover with the other bangus belly on top (fat side down) to ‘sandwich’ the filling.
Loosely cover with banana leaf.
Steam for 45 minutes or until cooked. Serve with the vinegar-soy sauce dressing ( 1/4 cup suka, 4 tbsps toyo, 1 minced small onion and 1 siling labuyo. Just mix all ingredients).