I’m starting something new here. I will post my best food/ food shot of the week every Friday, beginning today. I love bangus (milkfish), especially the tail part. I also love sinigang (a sour soup) made with bayabas (guava). Is it any surprise that I adore sinigang na bangus sa bayabas? I love the pink tint of the broth, and the taste, of course!
For lunch last Wednesday, we had Tilapia with Black Beans, a perfectly ordinary dish in our house. I posted the photo of the dish at Instagram and soon after a friend asked for its recipe. I sent my response through Facebook. A little later another friend asked for the recipe while another sent me a direct message, asking for the recipe yet again. I wonder what the fuss was all about. In my house this dish is cooked almost every week, using a range of fishes, from Tilapia to Bangus (Milkfish) to Lapu Lapu (Grouper). I inferred that it could be because my friends are missing Filipino food in their part of the world.
Anyway, I decided to share the recipe here as well:
Fish and Black Beans
- 1 kilo of fish (Tilapia, Milkfish, or Grouper) cut into serving sizes
- 1 tbsp minced garlic
- 1/4 cup minced onion
- 1/2 cup minced ripe tomato
- 1 thumb-sized ginger, minced
- 3 tbsp black beans
- salt (or patis)
- crushed black pepper
- oil for frying & sauteeing
- 1/2 to 1 cup of water
- Drain the black beans and rinse under running water for a few seconds to wash away the saltiness.
- Fry the fish over high heat. Do not cook through. Just make sure the skin is a bit crisp. Set aside.
- In the same pan, pour away the oil, leaving about a tablespoon. Sautee the onion, garlic, tomatoes, and ginger, for about 5 minutes. When these become soft, add the black beans. Crush the beans with the back of the ladle. Cook for another 5 minutes.
- Season with salt (or fish sauce) and black pepper.
- Add water, this depends on how much sauce you want to have. When it boils, add fish. Make sure fish is coated with the sauce. Boil once then simmer for 5 minutes.
- Serve hot with rice.
If you’re trying this, let me know how it turns out. Enjoy!