Ingredients

• 350 g boneless bangus belly
• 250 ml coconut cream or coconut milk
• 1½ tbsp calamansi juice (about 4–5 pieces)
• ½ tsp salt, or to taste
• ¼ tsp black pepper, for the marinade
• 60 g cornstarch (about ½ cup)
• 17 g garlic (about 4–5 cloves)
• 43 g onion (about 2 small)
• 50 g siling haba or long green chilies (about 4–5 pieces)
• 2 tbsp cooking oil
• 1 tbsp soy sauce, or to taste
• 1 tbsp oyster sauce, or to taste
• 2 tsp coconut vinegar
• ¼ tsp black pepper, or to taste
• 1–2 tsp sugar, or to taste

How to Make It

1. Prepare and measure all ingredients before cooking.
2. Follow the full Kubo Cooks video embedded above.
3. Taste and adjust seasoning as needed.
4. Serve while fresh and enjoy.