Friday Food Shot

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!

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Fish for Lunch

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:

fishnblackbeans

Fish and Black Beans

Ingredients:

  • 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

The process:

  1. Drain the black beans and rinse under running water for a few seconds to wash away the saltiness.
  2. Fry the fish over high heat. Do not cook through. Just make sure the skin is a bit crisp. Set aside.
  3. 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.
  4. Season with salt (or fish sauce) and black pepper.
  5. 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.
  6. Serve hot with rice.

If you’re trying this, let me know how it turns out. Enjoy!