Crispy Bangus Belly with Chili Garlic Sukang Iloko Drizzle Recipe | Recipes | nat.io

Ingredients

• 4 pieces (about 1½ lbs/680g) bangus (milkfish) belly, scaled and cleaned
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp coconut oil (only if needed for leaner belly cuts)
• ½ cup Sukang Iloko (sugarcane vinegar) or apple cider vinegar
• 4-6 bird's eye chilies (siling labuyo), thinly sliced
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tbsp calamansi juice (or lime juice)
• ¼ tsp sea salt
• ⅛ tsp coconut sugar (optional, minimal amount for balance)
• 2 large sayote (chayote squash), peeled and seeds removed
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 pandan leaf, tied in a knot (optional)
• ½ cup full-fat coconut milk
• 2 tbsp chopped fresh cilantro or scallions for garnish