3 - 4 servings
How to cook Steamed Bangus with Black Bean Garlic Sauce
- 2 bangus (milkfish) belly fillets, each cut into six squares
- 2 tablespoons black bean garlic sauce (or the equivalent if using tausi and garlic)
- 1 celery stalk, chopped
- 1 bird’s eye chili, thinly sliced
- 2 - 3 scallions, chopped
- Sesame seed oil
- Crispy onion slices, to garnish
- Start boiling water in the steamer.
- Rub the black bean sauce on the cut fish fillets.
- 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 the Steamed Bangus with Black Bean Garlic Sauce hot with freshly steamed white rice.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
The Steamed Bangus with Black Bean Garlic Sauce recipe recipe easy to cook and so good!
The Filipino national fish is milkfish
. The milkfish
is a national symbol of the Philippines, where it is called bangus
. Because milkfish
is notorious for being much bonier than other food fish in the country, deboned milkfish
, or "boneless bangus
", has become popular in stores and markets. Bangus
) can be bought in Filipino stores and whitefish, mullet, butterfish or porgy may be substituted.
This recipe for Steamed Bangus with Black Bean Garlic Sauce serves/makes: 3 - 4 servings
The Steamed Bangus with Black Bean Garlic Sauce> recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Steamed