Steamed Milkfish (Bangus)

I did not able to finish my fasting yet, I have 6 absences in the month of Ramadan but my hubby asked me not to fast on Friday since he wanted to eat lunch at home, I don’t know why he said that, I can still cook for his lunch even I’m fasting, why he did not tell me “I wanna eat lunch with you at home” instead, I wonder why! Lol :).

So yesterday I planned to broil the Milkfish but I just found out that I ran out of aluminum foil at home when I’m about to cook it and lunch time is already near, my hubby arrived already from the mosque. So the most fastest way to cook it is steaming as an alternative. There are many variations to steam the fish, some are adding olive oil, sesame oil, lemon juice, fish sauce, soy sauce etc. all variations has its own unique delicious taste. For the one I prepared yesterday, I just made it simple because I was in hurry but sometimes things when made in a simple way are the best. Lol! For the 1 Bangus, I just cleaned it, split and open the fish into the middle lenghtwise but without separating it, then put it in a dish, sprinkle some black pepper on it, add slices of ginger and scallions, then added few light soy sauce ands sesame seed oil on it, then I steamed the fish for 15-20 minutes. That’s it! 🙂 The simple combination of the ingredients was really satisfying, try it!

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One Response

  1. […] Nov 19th, 2006 by rieaane Here I am, experimenting again! I saw Sinigang mix in the kitchen and I didn’t know why the first thing that came to my mind was steaming the fish using that mixture. I knew it was not made for this purpose but who cares when I used it this way! I just want to try and it was good but I still recommend my other steamed fish version. Click here […]

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