A healthy fish dish for lunch or dinner doesnâ€™t get much easier or healthier than this Steamed Bangus with Soy, Ginger and Sesame Oil. The well-liked bangus or milkfish is steamed until just cooked and its flaky white meat is well paired with some light soy sauce and a touch of sesame oil. To make, I purchase those frozen, de-boned Sarangani bangus at the grocery. Defrost the bangus thoroughly before cooking. Heat up the water in the steamer until at a rolling boil. In the steamer, place either a heat-proof plate or a large piece of aluminum foil and place the fish on top of the foil, turning up the edges so that the cooking liquid doesnâ€™t spill outâ€¦
Sprinkle the bangus with some Kikkoman or other lighter soy sauce, slivered ginger, chopped green onions, some salt and lots of pepper and a light drizzle of sesame oil and steam covered for 12-15 minutes until cooked. Transfer the fish to to a platter and include all of the juices from the steaming plate or aluminum foil. You can add some wansoy or cilantro if you like. You should sliver the ginger more than I have done in these photos, I got lazy and it really makes a difference to sliver properlyâ€¦ Served with a small serving of brown rice, this is a perfect lower calorie, lower fat meal. Mind you, I havenâ€™t lost any weight yet despite 5 days or so of controlled eating and more than normal exercise!