Finally, the last of my backlogged bento. I guess this means I should start cooking again, yes? This one is pretty simple to prepare. Complicated looking yes, but really quite easy.
First, I cook my protein dish. In this case, fish. These are fish fillets, cut into manageable pieces, then pangrilled in a soy sauce and sake glaze. No actual recipe yet as it still needs tweaking. Quite edible though. For the veggie component, I quickly sauteed some cut asparagus spears, in olive oil, garlic, and a sprinkling of rock salt. I like cooking veggies this way because they remain crisp, is relatively healthy and is very flavorful.
To add a bit of color, I have fancy fishballs to the rescue! These rainbow colored fishballs come in a wide array of variants like crabmeat, fish, prawn, taro and crab roe. These can be purchased from SM Supermarket’s frozen section, packaged as hotpot fishballs. For this bento, I simply boiled them in water, but they’re doubly marvelous thrown in a steaming hotpot. I like eating these like I do siomai and dumplings, so I also packed a small container of soy sauce and calamansi juice.
Lastly, I finish it off with rice, topped with an umeboshi. Meal complete, in under 30 minutes. Easy, peasy, yes?