Steamed milkfish in banana leaves
January 22, 2008
By: 
Gay
Category: Asian, Blog events, Filipino food, Grills and Roasts
This dish is essentially the same as my inihaw na tilapia, so this can be called inihaw na bangus (milkfish in Tagalog). I used the same stuffing and wrapping with banana leaves. If you noticed, the banana leaves I used are really shiny. Before using banana leaves for cooking, it is passed over flame to melt the banana wax and gives the shiny finish. This also makes the banana leaves more pliable for wrapping the fish.
The difference lies in the preparation of the fish. Milkfish are really bony, with a lot of tiny bones interspersed with the flesh. The fish is sliced from the back exposing the whole cavity. I ask the fishmonger to remove all entrails and debone the fish for me, removing the main trunk and other bones visible. At home, prior to stuffing, I still try to remove as much bones as I can. I spread the stuffing all over the exposed cavity and close it again before wrapping with banana leaves. Grilling takes longer, my measure for doneness is that the third layer of banana leaves is all so burnt. Part of the skin is burnt as well but it still tastes good with a smoky flavor.
What I do like about milkfish is the layer of fat in the cavity that is really melts in the mouth. It more than makes up for the fishbones!
***
I’ve started a blogging event called “To market, to market…“. Hope to see you there!
***
Complete your entertainment at home with a home theater carpet!
Popularity: 28% [?]
| 2.5 |
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Stumble It!
January 22nd, 2008 at 3:20 am
i love this dish.. mahirap iprepare but i love this. mahilig ako sa bangus kasi eh.
i didnt know that wax thing on the banana leaves that needs heating before wrapping. next time, gagawin ko na din to. i usually just wrap it in aluminum foil kasi eh. thanks!
January 22nd, 2008 at 3:20 am
p.s. i love the new look of your blog, sis! nicey!
January 22nd, 2008 at 3:28 am
Wrapping in banana leaves make a big difference. You can enjoy the skin without the burnt taste… so kahit na medyo sunog, still tastes good.
Thanks.
January 22nd, 2008 at 7:17 pm
Nice change Gay!
January 23rd, 2008 at 7:07 am
Hi Gay! Wow! I am a new in the kitchen. So I am loving your site, sana di ka magbabago, more pictures, kasi I am kinda dependent on them, to inspire me to cook. I am married for 3 years without cooking instinct.
I desperately need to learn now, especially that I am staying at home, except no classes around in middle east. So you got one fan here!!
January 23rd, 2008 at 11:49 am
Thanks for the compliment, Lalaine.
Thank you, too, Dey. Glad to be of help.
January 23rd, 2008 at 12:58 pm
Hey, love the new look!
June 12th, 2008 at 6:52 am
[...] All you need to do is salt the tilapia or any other fish. Wrap in banana leaves and it’s ready to cook. Make sure to prepare the banana leaves this way. [...]