Gawin mo to sa bangus belly, mapaparami ka talaga ng kain. 

#bangusbellypaksiwsagata#asiancuisine#chefharoldcookingshow
Ingredients:
300 g bangus belly
1/4 cup flour
3 oil for frying
1 small onion (chopped)
4 gloves garlic (minced)
3 g ginger (thin sliced)
1 can 400 ml coconut milk
black pepper
1 bunch of bokchoy (sliced into 1 1/2 inch)
4 pcs green chili
3 tbsp rice vinegar
spring onion (garnish)
Cooking Procedure:
1. Heat a non-stick pan on medium heat and pour in the oil, dip all the bangus belly in flour and fry until golden brown side to side. Remove from the pan and set aside.
2. Heat another pan and get 2 tbsp. of oil from the one used for fried bangus belly.
3. Saute onion, garlic and ginger until aromatic. Add coconut milk then season with black pepper and salt. Simmer for 2 to 3 minutes.
4. Add bangus belly followed by rice vinegar and turn the heat into low then simmer for another 1 minute.
5. Add bokchoy and gently mix then add green chili. Turn off the stove.
6. Transfer to a serving bowl, serve hot with rice and enjoy.