Tuesday, 18 August 2015

Bangus Siomai (Milkfish Siomai)



My husband usually makes rellenong bangus (stuffed milkfish) you can see his Baked rellenong bangus by clicking this link.  It's only then that I can make dim sum (siomai or lumpia) out of bangus (milkfish).

I find it difficult, laborious, and annoying to remove small fish bones from milkfish that is the reason why I don't make rellenong bangus (stuffed milkfish),  so when my husband makes rellenong bangus I take advantage of the opportunity for him to make for fish flakes so I can use for other recipes.  Good thing that my husband has big cravings that sometimes drive him to do the extra mile, like removing even the smallest bones out of fish meat :-)



Well, if you're like me who hates de-boning fish, you can make use of other fishes like, salmon, tilapia, or any other fish type. I, personally, prefers bangus but I love to try other fish types like salmon or tilapia to make dim sum.

BANGUS SIOMAI (MILKFISH SIOMAI)
(www.myfresha-licious.com)

Ingredients :


Siomai Wrapper

Milkfish, whole - 500g (1 medium)
Garlic, minced - 5 cloves
Onion, minced - 1 medium

Ginger, minced - 2 slices
Raisins - 1/2 cup

Carrots, chopped - 1/4 cup
Green Bell pepper, chopped- 1 small
Coriander leaves, chopped - a few stems only (not too much)

Green onion leaves, chopped - 1 stem
Eggs, beaten - 1 medium
Garlic Powder - 1 tsp
Black Pepper Powder
Low Sodium Salt -1/4 tsp


Cooking Procedure :

1. Wash, scale, and gut, gut the fish.  

2. Gently massage the fish with your bare hands, to loosen the fish meat.  Scrape the fish meat from the skin.  You can reserve the skin for other use
3.  Mash the fish meat and remove all fish bones
4.  Mix together the fish meat and the rest of the ingredients except for the eggs and powder ingredients.
5. Beat the eggs and mix in the garlic powder, black pepper powder, and salt.  Pour it on the fish and veggie mixture.  Mix by hands or with a spatula / wooden spoon.
6. Lay flat the siomai wrapper and place a spoondful of the fillings on it. Wrap.  Repeat until all the fish-veggie fillings are done
7.  Boil water in a double boiler.  Steam the  bangus siomai for 15 to 20 minutes depending on the size of the siomai


Serve and enjoy

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