1 whole fish (I used milkfish)
3 stalks lemongrass
1-2 pcs chili padi
2 pcs calamansi
1 head garlic, peeled
Soy sauce
Oil
Salt and pepper
Method
1. Clean fish and butterfly or make a slit to make pocket.
2. Season the inside of the fish with salt and pepper, 1 tbsp of soy sauce and juice of 2 pcs calamansi.
3. In a food processor, grind together lemongrass, garlic, chili padi, salt and pepper.
4. Add oil in a hot pan and saute the lemongrass mixture til fragrant.
5. Stuff into the fish.
6. Rub a bit of soy sauce and oil on the skin of the fish.
7. Bake in 210degC for 15 minutes or longer if the fish is big.
8. Increase oven to 240degC and bake for 10minutes.
3 stalks lemongrass
1-2 pcs chili padi
2 pcs calamansi
1 head garlic, peeled
Soy sauce
Oil
Salt and pepper
Method
1. Clean fish and butterfly or make a slit to make pocket.
2. Season the inside of the fish with salt and pepper, 1 tbsp of soy sauce and juice of 2 pcs calamansi.
3. In a food processor, grind together lemongrass, garlic, chili padi, salt and pepper.
4. Add oil in a hot pan and saute the lemongrass mixture til fragrant.
5. Stuff into the fish.
6. Rub a bit of soy sauce and oil on the skin of the fish.
7. Bake in 210degC for 15 minutes or longer if the fish is big.
8. Increase oven to 240degC and bake for 10minutes.