Snack · Filipino · 10 min
Kabocha and Black Bean Merienda with Ginger-Garlic Glaze
- Calories
- 406
- Protein
- 28g
- Carbs
- 41g
- Fat
- 12g
Ingredients
- 250g Kabocha Squash, cubed
- 85.4 g Beans, black, mature seeds, boiled
- 85g Branzino Filet (Grants)
- 18g Extra Virgin Olive Oil
Method
- 01Steam the kabocha squash cubes until fork-tender, about 10-12 minutes.
- 02While 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.
- 03In a small pan, bloom the minced fresh ginger and garlic in the remaining olive oil until aromatic and sizzling.
- 04Add the black beans to the aromatics, tossing until warmed through.
- 05Gently fold in the steamed squash and flaked branzino. The squash should retain its shape but become lightly coated in the ginger-garlic oil.
- 06Serve 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.
Cook it with the whole plan around it
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