Cooking and Preparation Time: 30 minutes
Serves 4

1 cup Fisherfarms Deboned Smoked Baby Milkfish, flaked
2 tsp. garlic
½ cup onions, chopped
¼ cup white wine
½ cup button mushrooms, sliced
2 tbsp. butter
1 cup cream
500 g cooked pasta (spaghetti or fettuccine)
2 tsp. fresh parsley, chopped finely
½ tsp. lemon zest
½ tbsp. lemon juice, fresh
salt and pepper
grated or shaved Parmesan cheese


  1. Shred the smoked milkfish into flakes. Remove the tough skin. Set aside.
  2. Heat the pan and melt butter. Sauté garlic, onions, and half of the smoked milkfish flakes. Add white wine and cook for about 2 minutes.
  3. Add the rest of the smoked milkfish flakes, mushrooms, cream, and lemon zest. Season with salt and pepper.
  4. Toss cooked pasta in the sauce. Add lemon juice. Combine well and sprinkle with grated or shaved Parmesan cheese and chopped parsley.