The frigid weather here in Chicago calls for something warm like soup perhaps. But the other day, I defrosted a huge milk fish, a whitefish which is cultured in the Philippines and Thailand. Every Filipino loves this fish but it has a lot of bones so ones has to be careful if you’re not used to it. When I buy this fish I favor the large sized fish because for me it is tastier especially the middle portion.
I grilled a third of the fish, the upper portion, stuffed with tomatoes and onions. I debated whether I should make some fish sour soup with the rest but I decided I eat too much of this soup already, we just vary the protein in it, so I fried the rest.
Tonight while I cooked the rice, I took 3 cloves of garlic, minced finely, 2 small onions which I sautéd with 4 tablespoons of oil. I also added slivers of fresh ginger. After the onion has caramelized, I added the Chinese salted black beans which we call “tausi”. I have rinsed it in cold water because it is very salty. After two minutes I added in the pan the thinly sliced tomatoes. I cooked the sauce slowly so the tomatoes and onions were all soft and mushy.
Then in the pan goes the fried fish. Any fish would do in this dish. I lower the fire and let it simmer and spoon some of the sauce over the fish so all the flavors blend in. Season it with soy sauce.
I was so happy that I decided to make this dish. It turned out so well.
I am finally learning to cook in small portions as I am tired of eating the same dish over and over again. And as much as possible I don’t want to freeze cooked dishes as they are very unappetizing after you’ve warmed it up.
Unless of course it is Filipino adobo which tastes better as time goes.