| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Filipino | Filipino, Fish | 4 | Servings |
INGREDIENTS
| 1 | Whole bangus, about 2 lbs | |
| or white fish dressed | ||
| 2 | Lemon | |
| 1 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Tomatoes, chopped |
| 1/4 | c | Onions, chopped |
| 2 | Green onions, choppe |
INSTRUCTIONS
With sharp knife, cut along back of the fish and remove the backbo Rub fish inside and out with lemon slices, sprinkle with salt and pepp Mix tomatoes, onions and green onions. Stuff fish with the mixtur through its back opening. Wrap in foil and grill over live coals unti done. (about 15 minutes on each side). Serve with lemon wedges or with a lemon juice and patis (fish sauc dip. Preparation and cooking time: 45 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 915.4mg
Potassium: 72.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.1g
Protein: <1g