My hubby requested this recipe but with the condition that he'll be the one grilling it. He agreed. This was our lunch. By the way, You can ask the fish vendor at the market to clean and cut the fish for you. Whatever cut you want, depending on how will you cook your fish.
Good for 4-6 servings
- 2 pcs (half a kilo each in weight) of milkfish, gutted, grill-cut or butterfly-cut
- 2 large (100 grams) red onion, minced
- 4-5 pcs (200 grams) tomatoes, chopped
- salt and pepper
- 1/2 tbsp of soy sauce
- wilted banana leaves (optional)
Wash the fish. Remove the blood that run along the side of its fishbone and the heart. Drain well. Sprinkle moderately with salt the flesh of the fish.
Meanwhile, in a small bowl, combine the onion and tomatoes. Add a little salt. Sprinkle with pepper. Put the soy sauce. Mix until well-blended.
Stuff the fish with the mixture. Wrap in banana leaves. Grill.
Serve with toyo-mansi dip and lots of rice (",)