| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Filipino | 1 | Servings | |
INGREDIENTS
| 1 | Whole bangus, about 2 lbs. | |
| milkfish or striped | ||
| bass | ||
| dressed | ||
| 2 | Lemon slices | |
| 1 1/4 | t | Salt |
| 1 | Big tomato, chopped | |
| 1 | Onion, chopped | |
| 2 | Green onions, chopped | |
| 1 | ds | Pepper |
| 1/8 | t | Salt |
| 2 | T | Butter |
INSTRUCTIONS
Norma I'm assuming the milkfish you bought is the same one we call bangus in Filipino. I'm not a person that eats a lot of fish, and I never liked milkfish much, but the only way that I liked to eat milkfish was the following recipe. Be careful when you eat milkfish because there are a lot of bones, seems like there are more bones than most other fish that I've eaten. Slit back of fish to open and remove backbone. Rub fish inside and out with lemon slices, sprinkle with 1-1/4 tsp. salt, Let stand about 20 minutes. Combine tomato, onion, green onions, pepper and 1/8 tsp. of salt; stuff mixture into stomach cavity of fish. Sew up opening. Preheat oven to 400 deg F. Brush fish with melted butter, place in a baking pan lined with greased aluminum foil and bake for 30 minutes or until fish flakes easily when tested with a fork. Baste with butter while baking. Preparation time: 25 minutes Baking time: 30 minutes Serves 4 Posted to EAT-L Digest 23 Mar 97 by Steve & Elizabeth Key <drkey@MAUI.NET> on Mar 23, 1997
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