| 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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