- 1 kilo of milk fish (1 to 2 pieces)
- 2 pieces Tomatoes (diced)
- 1 large onion (diced)
- 1 table spoon of minced ginger
- 2 tablespoon of salt
- 1 tablespoon of ground black pepper
- 3 tablespoon soy sauce
- 2 tablespoon squeezed calamansi juice
- 1 piece red chili pepper (Siling Labuyo) - optional
- Wash the milkfish. Do not remove its scales.
- With sharp knife, slice an opening cavity from the back of the fish until you reach its belly. Pull out innards from the back opening and just be careful not to break its bile. Remove also the gills.
- Rub the fish cavity wall with salt and pepper.
- Mix tomatoes, onions, and ginger and stuff it inside milkfish.
- Prepare the grill and cook each side for about 10~15 minutes on each side, depending how big your fish are.
- Prepare the dipping sauce: Mix soy sauce, calamansi juice, and smash to it the chili pepper.
- Serve you grilled milkfish with the dipping sauce.
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