Kabocha and Black Bean Merienda with Ginger-Garlic Glaze

Steam the kabocha squash cubes until fork-tender, about 10-12 minutes.

While the squash steams, sauté the branzino fillets in half the olive oil over medium heat until golden and opaque, then flake into bite-sized pieces.

In a small pan, bloom the minced fresh ginger and garlic in the remaining olive oil until aromatic and sizzling.

Add the black beans to the aromatics, tossing until warmed through.

Gently fold in the steamed squash and flaked branzino. The squash should retain its shape but become lightly coated in the ginger-garlic oil.

Serve warm in a small bowl, finished with a final dash of freshly minced cilantro or parsley if desired, to provide a bright, fragrant finish characteristic of a Filipino-inspired merienda.