INGREDIENTS:
- 1 large bangus (milk fish), deboned
- 1 head garlic, crushed
- ½ cup parsley, chopped
- 3 tbsp olive oil
- 1 tsp coarse sea salt
- ¼ tsp ground black pepper
HOW TO COOK:
- In a mortar (lusong or dikdikan), combine the chopped parsley and crushed garlic.
- Pound the mixture using a pestle (pandikdik).
- Add salt, ground black pepper, and olive oil.
- Grind all the combined ingredients using the pestle.
- Arrange the bangus in a plate in a position wherein the open cavity faces upwards.
- Rub the garlic and parsley mixture over the open cavity (inner part) and let it stay for 3 hours.
- Cut the head and tail off the bangus and slice into serving pieces.
- Arrange in a baking tray lined with aluminum foil.
- Preheat the oven to 370 F or 188 C.
- Once the oven gets hot, bake the bangus for 45 minutes or until the top turns light brown.
- Remove from the oven and transfer to a serving plate. Enjoy!
IMAGE: fisherfarms.ph
Also try: Adobong Bangus
