PINYA BANGUS SA GATA (PINEAPPLE MILKFISH IN COCONUT CREAM)

PINYA BANGUS SA GATA (PINEAPPLE MILKFISH IN COCONUT CREAM). Cube Sarangani Bay 500 gms milkfish fillet and marinate in half cup soy sauce for 15 minutes. Drain excess soy sauce and mix in 1/2 cup breading mix (or use flour, garlic powder, salt, pepper). Fry until golden brown. Using two bundles native petchay, separate white stems and green leafy parts (cut into two where the stems meet the greens). Add white stems to milkfish in cooking pan, plus two tablespoons grated ginger (peel and use a cheese grater), and one cup water. Cover and cook until petchay stems are cooked and soft. Add petchay greens, one can 400 ml coconut milk, and one small pack 115 gms Del Monte pineapple chunks. Simmer for 5 minutes. Season to taste.