A Pinoy dish of milkfish, Philippine's national fish, with 2 main recipe ingredients, soy sauce and calamansi. Best served over steamed rice.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk calamansi juice and soy sauce together in a shallow bowl. Add milkfish and marinate in the refrigerator for 1 hour.

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  • 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.

Nutrition Facts

743 calories; protein 52g 104% DV; carbohydrates 47.7g 15% DV; fat 43.6g 67% DV; cholesterol 118.6mg 40% DV; sodium 1327.6mg 53% DV. Full Nutrition
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