How to Make Favorite Steak fish (milkfish)
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Steak fish (milkfish). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steak fish (milkfish), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steak fish (milkfish) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steak fish (milkfish) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Steak fish (milkfish) estimated approx 40 mins.
To begin with this recipe, we must prepare a few components. You can have Steak fish (milkfish) using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Steak fish (milkfish):
- 1 vegetable oil for fying
- 3 piece belly (milkfish belly)
- 1 tbsp garlic
- 2 head onion slice round
- 1 tbsp mirin (optional)
- 1/4 cup oyster sauce
- 2 tsp liquid seasoning
- 2 cup water
- 2 tbsp cornstarch to thicken sauce
- 1 bunch bokchoy or any green veggies
- dash ground black pepper
- pinch brown sugar to taste
Instructions to make Steak fish (milkfish)
- Sprinkle belly fish with salt and pepper. Fry slightly then set aside.
- Reduce the oil used in frying., using the same oil saute' garlic and onion. Add the cooked belly fish. Put the liquid ingredients such as oyster sauce, mirin(optional), seasoning, water. Add sugar and pepper to taste.
- Simmer for about 5 to 10 mins. Dissolve cornstarch in the water then pour it on the simmer fish. Stir a bit until sauce thicken then add some greens for garnishing. Serve with steam rice.
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