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Ingredientes
- 1 large milkfish (bangus), with scales but guts removed
- 1 large tomato, diced
- 1 large red onion, diced
- 1 lemon (or 3 pieces calamansi)
- 1 tablespoon minced ginger
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Direcciones
- Wash the milk fish. Pat it dry using a paper towel.
- Open the incision and then rub the salt on the inside of the dish. The fish should have an incision in the belly area.
- Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add the ground black pepper. Gently stir.
- Stuff the mixture inside the milkfish.
- Grill the fish in medium heat for about 10 to 12 minutes per side.
- Serve with toyomansi and steamed rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 339g | |
| Calories 86 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4671mg | 195% |
| Potassium 620mg | 18% |
| Total Carbs 20.42g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 11.47g | 8% |
| Protein 3.01g | 5% |
