Steamed Milkfish with Aromatic Garnish
Ingredients
- Milkfish (Ikan Bandeng): Purchase a section from the middle to the tail
- Ginger: 1/2 thumb-sized piece
- Garlic: 3 cloves
- Shallots: 3 cloves
- Green onions or scallions: to taste
- Celery: a handful
- Salt: to taste
- Soy sauce: 1/2 tablespoon
Instructions
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Prepare the Fish: Start by thoroughly cleaning the milkfish. Rub it with lime juice and let it sit for a few minutes before rinsing it under cold water. Next, cut the fish into two equal parts and sprinkle a little salt over the surface. Place the fish in a steamer that has been preheated on the stovetop.
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Prepare the Aromatic Garnish: While the fish is steaming, prepare the aromatics. Slice the garlic and shallots thinly, and julienne the ginger into long, thin pieces. Chop the green onions and celery into small pieces.
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Sauté the Aromatics: In a pan over medium heat, sauté the garlic, shallots, and ginger until they become fragrant and slightly wilted. Once ready, carefully pour this aromatic mixture over the fish that’s steaming.
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Finish Steaming: Continue to steam the fish for a short while until it is nearly cooked through. At this point, drizzle 1/2 tablespoon of soy sauce over the fish, allowing the flavors to meld together. Once done, turn off the heat and sprinkle the chopped green onions and celery over the top.
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Serve: Your steamed milkfish is now ready to be enjoyed. Serve it warm and savor the delightful blend of flavors!
Enjoy Your Meal! 😊
This recipe not only highlights the fresh, delicate taste of milkfish but also showcases the aromatic garnishes that elevate its flavor, making it a perfect dish for any occasion.
