When I asked my husband to buy some broccoli on his way home from work yesterday, he thought I was going to cook beef with broccoli. When he got home I told him, no, I was doing a bangus (milkfish) stir fry, he didn’t seem so excited. In fact, he looked weirded out. After dinner, however, he suggested we eat more stir fried fish dishes, just like this bangus and broccoli stir fry. Right, never let bias and preconceived notions get in the way of a great gastronomic experience.
I used bangus fillets for this dish. Belly fillets and back fillets are available in supermarkets.
1 400-g. pack of bangus belly fillets
1 tbsp. of finely minced garlic
1 onion, thinly sliced
1 carrot, cut into thin rings (half circles if the carrot is large)
about 3 c. of broccoli florets
2. c. of cooking oil
salt and pepper
3/4 c. of flour
1 tbsp. of tapioca or cornstarch
1 c. of fish or vegetable broth
2 tbsps. of oyster sauce
1/2 tsp. of sugar
1/2 tsp. of sesame seed oil
Cooking procedure :
Cut the bangus belly fillets into small pieces, about 2 by 2 inches. Season with salt and pepper.
Heat the cooking oil in a wok until it starts to smoke. Dredge each piece of bangus in flour, shake off the excess and deep fry until golden. Fry in batches if your cooking pan isn’t big enough to accommodate them all at the same time. Drain on absorbent paper towels.
Pour off the cooking oil until only about a tablespoonful remains. Stir fry the carrot and broccoli for about a minute. Add the garlic and onion and stir fry for another 15 seconds. Return the bangus fillets to the pan and toss lightly.
Mix together the broth, oyster sauce, starch, sesame seed oil and sugar. Pour into the cooking pan with the fish and vegetables. Cook, stirring, just until the sauce thickens.
Serve at once. Best with hot rice.