Ingredients
4
4 servings
- •2 pounds whole milkfish (bangus), or more to taste
- •1 tomato, diced
- •1 onion, chopped
- •1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
- •salt and ground black pepper to taste
- •4 calamansi, juiced
- •½ cup soy sauce
- •2 cloves garlic, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
- Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
- Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
- Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
- Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.
Nutritional Facts
Per 4 servings
- Calories: 394
- Carbohydrate: 14g
- Fat: 16g
- Fiber: 3g
- Protein: 50g
- Sugar: 4g
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