Makes 2 to 4 servings
Preparation and cooking time: 45 minutes
1 large sized bangus, gutted and cleaned
1/2 piece white onion, minced
1 small red onion, minced
6 cloves garlic, minced
1 medium tomato, minced
1 thumb sized ginger, minced
1 piece labuyo, minced
½ teaspoon cayenne pepper
⅛ cup lemon-lime soda
1½ tablespoons beer
⅛ cup calamansi juice, divided
2 teaspoons soy sauce
1 teaspoon vinegar
Salt and pepper to taste
1. Preheat oven to 200 degrees C.
2. Butterfly the bangus and open wide to expose the belly fat. Scrape out the belly fat and set aside.
3. 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.
4. Add fat, soda, and beer. Mix well.
5. Sprinkle cayenne pepper, salt, and pepper over fish, massaging well. Drizzle remaining calamansi juice over fish.
6. Place belly mixture back into the bangus and close it using butcher twine or string to seal. Bangus should look plump.
7. 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.
8. After baking, transfer the sauce from inside the foil to a bowl and serve with the fish.