Steamed bangus (milkfish) with black bean and garlic sauce
There are two earlier version of this recipe for steamed fish with tausi (salted black beans), one using fish head and another with a whole fish, but this is, by far, the easiest procedure and the one that cooks the fastest. Fifteen minutes of steaming plus five minutes of preparation.
If you have the time, you can use whole tausi and mash the beans with a couple of cloves of garlic using a mortar and pestle. But if you’re pressed for time, you can do the shortcut which doesn’t detract from the deliciousness of the dish.
Black bean garlic sauce in a jar. Available in most groceries. Keeps longer in the fridge than whole tausi.
Recipe: Steamed bangus (milkfish) with black bean and garlic sauce
- 2 bangus belly fillets, each cut into six squares
- 2 tbsps. of black bean garlic sauce (or the equivalent if using tausi and garlic)
- 1 celery stalk
- 1 bird’s eye chili
- 2 to 3 scallions (onion leaves)
- sesame seed oil
- crisp onion slices, to garnish
- Start boiling water in the steamer.
- Rub the black bean sauce on the cut fish fillets.
- Thinly slice the celery and chili.
- Thinly slice the scallions as well. You can slice them into rings or you can cut them into two-inch lengths and finely slice them vertically. Your choice.
- Take two shallow heat-proof bowls and lightly brush the bottoms with sesame seed oil.
- Arrange the fish in the bowls in a single layer. It is okay if they overlap slightly. But only slightly. You want them to cook uniformly so expose them to the heat as evenly as possible.
- Sprinkle the celery and chili over the fish followed by the scallions.
- Place the bowls in separate steamer baskets and steam over briskly boiling water for 15 minutes.
- Remove from the heat. Drizzle with a little sesame seed oil. Sprinkle with crisp onion slices. Serve.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 3 to 4