Fish Bicol Express

Ingredients:
meat of one pampano or large besugo, chopped
2 green siling haba (finger chilis)
4 cloves of Philippine garlic (or any small, strong variety)
1/2 tbsp ginger
black pepper
2 tbsp. calamansi (Philippine lemon)juice
2 tablespoons bagoong (Filipino shrimp paste)
1 crushed Philippine siling labuyo (or Thai bird chili)
1 bulb lemongrass
2 cups thick coconut milk
pinch of turmeric
sea salt to taste

How to cook Fish Bicol Express:

• Remove seeds from siling haba, cut into rings, and soak in water. Set aside.
• Mix garlic, ginger, black pepper, calamansi juice, bagoong, siling labuyo, crushed lemongrass bulb, and 1 cup of coconut milk in a pot. Heat for a minute and add fish. Stir constantly to avoid curdled coconut milk.
• When fish is half-cooked, add the rest of the coconut milk, turmeric. Simmer til cooked.
• Season with salt and pepper if needed, and mix in siling haba.