Steamed Milk Fish (Bangus) Chinese Style
The milkfish, called bangus in Filipino, is a type of salt-water fish that can be found in the waters of the Pacific and Indian Oceans and tend to live close to the islands, coasts and coral reefs. This is the reason why milkfish is abundant in Philippine waters.
It is an important source of food of people from the Pacific islands and Southeast Asia. In the Philippines the milkfish has been extensively cultured in ponds and in fishpens making it available for Filipinos the whole year through and at a very affordable price.
The bangus or milkfish has become a very versatile seafood because it can be cooked in 101 and one ways. It is very, very popular in the Philippines despite its having too many bones.
Milkfish is a rich source of Vitamin B6, selenium, phosphorus and niacin, protein, and Vitamin B12. It has a very low sodium content which makes it a healthy food option for those suffering from hypertension and heart disease.
- 1 whole bangus, deboned
- 1 small pc ginger, peeled and cut into thin strips
- 4 pcs spring onions, sliced into 1 inch lengths
- 3 cloves garlic, sliced thinly
- 2 tbsp xiao xing or rice wine
- 1 tbsp light soy sauce
- Lay fish on a plate
- Distribute ginger, green onions and garlic evenly on the fish surface.
- Combine Xiao Sing and soy sauce and sprinkle over the fish
- Let it stand for 10-20 minutes
- Transfer to a serving plate
For the sauce:
1 tbsp sesame oil
1/4 cup sliced garlic
3 tbsp Xiao Xing or rice wine
3 tbsp light soy sauce
1/4 cup water
1 1/2 tbsp sugar
1 cup fresh shiitake mushrooms, optional
1/4 cup each leeks white part and leeks green part
Heat the sesame oil
Add rice wine, light soy sauce, water and sugar and bring to a boil
Add the rest of the ingredients
Cook for 2 minutes, do not overcook
Pour over fish
Garnish with cilantro sprigs and green
For those of you who want to try to debone a bangus, here's how to do it: (thanks to Lutong Pangpamilya for the video clip)
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