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Slow-Cooked Milkfish Pancit with Rice Noodles
A slow-cooked Filipino milkfish pancit with eggplant, green beans and taro leaves, finished with coconut milk and annatto oil, served over rice noodles.
Ingredients
Instructions
Season the milkfish and simmer it over medium-high heat until well browned, about 6 minutes.
Add the eggplant, green beans and taro leaves, cooking until softened, about 3 minutes.
Stir in the coconut milk and annatto oil for a final minute.
Cook the rice noodles separately according to package directions.
Let the milkfish simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
