Nutrition balance score
Good
Glycemic Index
49
Low
Nutrition per serving
Calories567.3 kcal (28%)
Total Fat18.2 g (26%)
Carbs45.5 g (17%)
Sugars28.1 g (31%)
Protein55.7 g (111%)
Sodium2661.5 mg (133%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1Milkfish
deboned
¼ cuponions
small dice
¼ cupred bell pepper
small dice
2 tablespoonspickles
diced
1 tablespoongarlic
minced
1 tablespoonfrozen carrots
defrosted, small dice
1 tablespoonfrozen green peas
defrosted
1 ounceraisins
1 teaspoonsoy sauce
1 tablespoonoyster sauce
1 tablespoonketchup
½ teaspoonsalt
¼ teaspoonblack pepper
Banana leaf
as needed
Instructions
Step 1
Cut all the vegetables and set to the side. Heat up a small pan with oil, then add the garlic. Sauté the garlic until it is fragrant. Add the onions and bell peppers and cook until onions are slightly translucent. Set aside and let cool to room temperature.
Step 2
Using a spoon, take the flesh and fat off of the fish. Reserve the skin for later. Place the fish in a food processor and blend until it is minced.
Step 3
Place the minced fish in a bowl, along with the sautéed vegetables, pickles, peas, carrots, raisins, soy sauce, oyster sauce, ketchup, salt, and pepper. Mix thoroughly.
Step 4
Place the fish filling back into the fish skin, and fold to resemble a whole fish. Wrap the fish in a banana leaf and bake in a preheated 425*F oven for 20-25 minutes.
Step 5
Once cooked, unwrap the fish from the banana leaf, and let cool for 10-12 minutes before slicing. Serve warm.
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