Steamed Milkfish with Garlic Herb Yogurt

Steamed Milkfish with Garlic Herb Yogurt

What you’ll need

2 milkfish fillets, with their skin
1 lemon, sliced into rounds

Garlic Herb Yogurt

1/3 cup + 1 tablespoon plain Greek yogurt

1 tablespoon of extra virgin olive oil

salt and pepper

2 sprigs of cilantro (wansoy)
2 sprigs of flat-leaf parsley

How to do – Steamed Milkfish

– In a deep casserole, place water, cover and set stove over
high heat to boil.
– Season milkfish with salt and pepper, wrap in aluminum foil
then top each fillet with lemon slice.
– Once the water boils, lower the heat. Place your steamer on top
of the casserole then place your aluminum wrapped milkfish fillets.
Steam for seven (7) to 12 minutes.
– Garnish with black pepper and extra lemon on the side.

How to do – Garlic Herb Yogurt

– Pick the leaves off the parsley and cilantro sprigs. Chop the leaves finely.
– Mix well with the yogurt and extra virgin olive oil.
– Season with salt and pepper to taste.
– Keep in the fridge until ready to serve.

Serves four (4) people. 🙂

Notes on this recipe

* When steaming the milkfish fillet, make sure the water does not touch the steam basket.
* To know the milkfish is done, check it by piercing the fish lightly with a small knife,
when it flakes easily – its done.
* Since salmon from the supermarket is too expensive, I’ve opted to use milkfish. Once I was done steaming the milkfish and presented this to the dinner table, I found it pallid, dull. I don’t really recommend using milkfish, just stick with salmon.

How much did everything cost?

Unseasoned Milkfish Fillet ——— Php 74.50
Parsley —————————- Php 21.60
200 grams of Plain Greek Yogurt —- Php 150.00
Cilantro (Wansoy) —————— Php 12.67
Lemon —————————— Php 136.00 (for 5 pieces)