(Singapore) - Milkfish or “Bangus” is the national fish of the Philippines, and happens to be my ultimate favorite food in the world. In fact, I can eat it 3x a day, 7x a week even if it’s the same type of dish. Vergel would usually prepare Daing (Marinated in vinegar and garlic then fried), Paksiw (Cooked in Vinegar), Inihaw (Grilled with tomato and onion filling) or Sinigang (Tamarind soup with lots of tomatoes). But this time, he baked it then topped it with red wine and garlic sauce. It was soooo good that I finished 1 whole bangus! I’m not exaggerating, this is really, really delicious.
Baked Milkfish with Garlic and Red Wine Sauce
- 2 pcs Milkfish, 500 gms each
- 1 whole garlic, minced
- 2 medium-sized onions, minced
- 2 cayenne chili, deseeded and minced
- ½ cup olive oil
- ½ cup red wine
- 1 whole lemon
- 4 cloves of garlic, crushed
- 6 slices of lemon
- 2 tbsp lemon juice
- Salt & Pepper
- Clean the fish, remove the gills, innards and scales. Slice from the back, from the head to tail.
- Preheat the oven for 5 minutes at 180F.
- Put 2 cloves crushed garlic and 2 lemon slices, seasoned with salt and pepper, inside each fish.
- Drizzle olive oil on the fish, and bake for 15 to 18 minutes.
- In a sauce pan, put olive oil, sauté the onion, garlic and cayenne chili until cooked. Add ½ cup red wine, reduce to half. Add the lemon juice, salt and pepper to taste.
- Place the fish in a serving plate, then spread the garlic and red wine sauce on top of the fish. Garnish with sliced lemon.
Serve with plain rice or roasted potatoes.