Cooking and Preparation Time: 30 minutes
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
- Shred the smoked milkfish into flakes. Remove the tough skin. Set aside.
- 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.
- Add the rest of the smoked milkfish flakes, mushrooms, cream, and lemon zest. Season with salt and pepper.
- Toss cooked pasta in the sauce. Add lemon juice. Combine well and sprinkle with grated or shaved Parmesan cheese and chopped parsley.