Steamed Boneless Milkfish w/ White Wine Vinegar & Pasta

This is a light dish that cooks in about 20-25 minutes. I used half of boneless milkfish fillet for one serving.

This dish was inspired by my boyfriend's steamed chicken with white wine vinegar & pasta:

Since I'm using fish instead of chicken I rubbed in seafood herb mix & a bit of Knorr seafood cube. I added some finely chopped garlic, onions, rock salt, and tomato slices. The fillet of fish goes on a bed of half-cooked pasta (drizzled with olive oil to prevent sticking) already placed on a sheet of foil.

 Finally, I topped it all off with 1tbsp. butter and about 2-3tbsps. of white wine vinegar. The foil is sealed securely on the sides and placed in a preheated oven at 200C for 20-25 minutes.

Once cooked, serve. The steam comes out nicely when the foil is pierced and opened.