Ingredients:

2 cans x155g   SABA Mackerel in Natural Oil 

1 Tbsp   Vegetable oil 

1 Tbsp   Ginger, minced 

2 cloves   Garlic, minced 

1 to 2    Finger chili peppers (siling labuyo), seeded and chopped 

1 pc, small   Red bell pepper, sliced into thin strips

1 pc     Coconut (buko, young), scraped into short strips 

½ cup    Coconut cream 

2 tsp    Fish sauce (patis) 

¼ tsp    Ground black pepper 

Banana leaves 

Procedure:

1. Open the cans of SABA Mackerel in Natural Oil. Drain. Coarsely flake the mackerel. Set aside.

2. Heat oil in a pan. Add chopped ginger and garlic; sauté until fragrant.

3. Add chili peppers, bell peppers, and coconut strips. Cook for another minute.

4. Mix in coconut cream, mackerel, fish sauce, and black pepper.

5. Cook until almost dry. Divide into four to five portions.

6. Lay two layers of wilted banana leaves on a flat work surface. Place one portion of mackerel mixture on top. Wrap securely and tie with a strip of banana leaf. Repeat procedure to the remaining portions.

7. When ready to serve, grill, or broil mackerel parcels in an oven toaster until the leaves are seared.