Ginataang Asugon

 FISH/CUT: Any firm or flaky fish such as Asugon / Talakitok / Malasugui / Tanigue / Tangribatang / Galunggong / Masutsot / etc in Whole, Steak or Fillet Cuts

Procedure:

1. Chop the onions and garlic.

2. Prep the fish. Take the skin off and gently slice the Asugon into cubes.

3. Saute the onion, and garlic and add some sliced ginger.

4. Add the fish. Then season with salt and pepper. Set aside.

5. Chop and add some baguio beans. Mix well.

6. Add a tablespoon of bagoong.

7. Add the coconut cream. Mix well and let it simmer.

8. Add patis to taste.

9. Add the fish to the mixture.

10. Serve and add some green chili for garnish.

Cooked by: Chef Jef Falcis