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Ingredients1 h 25 m servings 743 cals
Original recipe yields 2 servings
- Whisk calamansi juice and soy sauce together in a shallow bowl. Add milkfish and marinate in the refrigerator for 1 hour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute onion slices until softened, about 5 minutes. Transfer onion slices to a plate.
- Heat remaining 3 tablespoons oil in the same skillet. Remove milkfish from the marinade, reserving marinade, and fry until lightly browned, 3 to 5 minutes per side. Pour in reserved marinade and bring to a simmer. Adjust sauce consistency with water. Season with salt and pepper. Serve milkfish and sauce with the sauteed onion.
- Cook's Note:
- You can use store-bought frozen milkfish, usually found in Asian stores in a single pack. Fresh is the best, of course, but you need to take out all the bones.
Per Serving: 743 calories; 43.6 g fat; 47.7 g carbohydrates; 52 g protein; 119 mg cholesterol; 1328 mg sodium. Full nutrition