After two rounds of the market, I finally settled for saminán (trevally, talakitok to you Tagalogs). Just a slice, mind: it’s a fish my father does not appreciate enough. Or, lately, at all, so as long as it was at a disadvantage, I decided to try steaming, of which Pa is also obviously not a fan.
On parchment paper, I laid a bed of crushed lemongrass bulbs and green onion, placed the cleaned saminán (skin-side down) on top, and rubbed it with a teaspoonful of lemon juice. To season, salt, cracked black pepper, minced garlic, sliced finger chili, and chopped parsley, followed by a good drizzle of sesame oil. And then I realized I forgot to put the sliced ginger in with the bedding, so placed them on top, beneath the sliced lemon. To seal, I folded and crimped/pleated along the edges, using a couple of paper clips for good measure (the slice was quite thick). Steaming time: 8 minutes. As a final flourish, I opened the packet, sprinkled a bit of sugar on the fish, and poured hot peanut oil over it.
Pa took a perfunctory nibble and that was it for him. I made up for his lack of enthusiasm, and meant it, too. This was seriously good fish: firm-tender yet flaky, and clean of taste. I especially liked the flavorful juices that had pooled at the bottom. At least I convinced him to give that a try, found he was more receptive to it.
Did I mention the fish came with bihud? I had never cooked roe before, so I asked around and came up with this:
…stir-fried with oyster sauce and lots of sweet yellow onion and green bell pepper, plus finger chili for heat. I have to confess that it failed to impress anyone, least of all me, but I never much liked the texture of bihud anyway, so there. I reserve my excitement for the steamed fish. A friend celebrates her birthday this week, around the full moon, so with any luck she can look forward to the dish. And then we’ll get steamed ourselves.
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