Saturday, July 10, 2010

grilled milkfish

Weekends are usually family day. I just stay home and enjoy the company of my wife and two kids. It is also time to take a break from work, 4 hours travel by bus every mondays and fridays to Bangaan, Sultan Naga Dimaporo, Lanao del Norte, the site of our project and back here in Cagayan de Oro City.

Weekends are usually time for good food. Food that should be easy to prepare yet can really fill up your stomach up to your throat. Just kidding! So I thought of grilling fish for lunch.


1 medium-sized Milkfish (Chanos chanos), 3 cloves garlic (chopped), 1 bulb onion (chopped), 1 piece tomato (chopped), 1/2 teaspoon salt, 1 teaspoon margarine.

Descale the milkfish, slice the fish into half on the dorsal side, remove entrails. Wash thoroughly. Mix the garlic, onion, tomato and season with salt. Fill the half of the fish with the mix and wrap with aluminum foil that is previously brushed with margarine. This is to prevent the fish from sticking to the foil. Set aside for 15 minutes for the spices to blend with the fish.

To avoid hassle of preparing the charcoal for grilling, another option is grilling it straight with your gas burner. Put your grill one 1 inch above the flame, and turn the wrapped fish 4 times every 4 minutes. Open the foil only when ready to eat. Best served with 1:1 proportion of vinegar and soy sauce with chili.

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