AuthorBiteSizedSavor the essence of baked bangus, brimming with fragrant aromatics—an irresistible treat that captivates the senses.
Butterfly the bangus and open wide to expose the belly fat. Scrape out the belly fat and set aside.
Place ingredients and a fourth of the calamansi juice, except for cayenne pepper, soda, and beer, into a mortar and pestle. Grind to a paste.
Add fat, soda, and beer. Mix well.
Drizzle remaining calamansi juice over fish. Next sprinkle cayenne pepper, salt, and pepper over fish, massaging well.
Place belly mixture back into the bangus and close it using butcher twine or string to seal. Bangus should look plump.
Wrap fish in foil brushed with oil inside and bake in the preheated oven for 20 to 30 minutes. Best to bake with fish on an upright position to cook both sides evenly.
After baking, transfer the sauce from inside the foil to a bowl and serve with the fish.
Ingredients
Directions
Butterfly the bangus and open wide to expose the belly fat. Scrape out the belly fat and set aside.
Place ingredients and a fourth of the calamansi juice, except for cayenne pepper, soda, and beer, into a mortar and pestle. Grind to a paste.
Add fat, soda, and beer. Mix well.
Drizzle remaining calamansi juice over fish. Next sprinkle cayenne pepper, salt, and pepper over fish, massaging well.
Place belly mixture back into the bangus and close it using butcher twine or string to seal. Bangus should look plump.
Wrap fish in foil brushed with oil inside and bake in the preheated oven for 20 to 30 minutes. Best to bake with fish on an upright position to cook both sides evenly.
After baking, transfer the sauce from inside the foil to a bowl and serve with the fish.
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