INGREDIENTS:
- 1 large bangus (milk fish), cleaned and gutted
- 1 medium tomato, minced
- ⅛ cup Sprite or 7 Up
- 1½ tbsp beer
- ⅛ cup calamansi juice
- 2 tsp soy sauce
- 1 tsp vinegar
- 1 thumb- sized ginger, minced
- ½ tsp cayenne pepper
- 1 pc siling labuyo, minced
- 1/2 pc white onion, minced
- 1 small red onion, minced
- 6 cloves garlic, minced
- Salt and pepper, to taste
HOW TO COOK:
- Start by preheating your oven to 200 C.
- Butterfly the bangus and open wide to expose the belly fat.
- Scrape out the belly fat and set aside.
- Place tomato, soy sauce, vinegar, ginger, labuyo, white onion, red onion, garlic, and 1/4 of the calamansi juice into a mortar and pestle then grind to a paste.
- Add- in the belly fat, soda, and beer then mix well.
- Sprinkle cayenne pepper, salt, and pepper over fish, and massaging well.
- Drizzle remaining calamansi juice over fish.
- Place the mixture back into the bangus and close it using butcher twine or string to seal.
- Wrap fish in foil brushed with oil inside and bake (in upright position) in the preheated oven for 20 to 30 minutes.
- After baking, transfer the sauce from inside the foil to a bowl and serve with the fish. Enjoy!
IMAGE: bitesized.ph
Also try: Pinaputok Na Bangus Belly
