Galunggong Fish Cakes

1 small white onion

1 garlic

2 tsp turmeric

1 tbsp cooking oil

1 cup coconut creamdivided

½ tsp bagoong

1 tsp chili flakes

½ tbsp patis

½ tbsp sugar

pepperto taste

1 galunggongcleaned, gutted and filleted

2 eggs

1 tbsp cornstarch

1 tbsp water

Pound aromatics

Using a mortar and pestle, pound onion, garlic, and turmeric until a fine paste.

Sauté

In a deep pan, heat cooking oil and saute the paste with 3/4 cup coconut cream, chili flakes, patis, bagoong, sugar, and pepper until reduced and well combined.

Mix fishcake mixture

Place mixture in a bowl and add flaked galunggong, eggs, and remaining coconut cream, cornstarch, and water and pour into the bowl. Mix well and set aside.

Steam

Place the banana leaf containers in a steamer and pour the fish cake mixture in each. Steam for about 20 to 30 minutes. Serve hot.

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