Dale Talde s Stuffed Milkfish with Ginger & Tomato Sofrito
Description
“If you can’t find milkfish, I think [something] like branzino would be perfect. Any round fish, [like] black bass, is a great substitute."
Ingredients
- 1/4 cup soy sauce
- 1 lemon, juiced
- 2 thai chiles, sliced into rings
- 2 milkfish fillets, butterflied and deboned
- 1/4 cup olive oil, plus more for coating the fish
- 1 bunch scallions, cut into 1-inch pieces
- 1/4 cup ginger, cut into fine julienne
- 2 garlic cloves, smashed
- fish sauce, to taste
- salt and pepper, to taste
Directions
- Make the dipping sauce: Mix together soy sauce, lemon juice, and chopped chiles.
- Make the fish: Heat oven to 400°F. In a skillet, add the olive oil and bring to medium heat. Add garlic and ginger and cook for 2 minutes until aromatic.
- Add scallion and sauté for 1 minute, then add tomato and cook for 5-6 minutes. (You are looking for it to break down slightly, but not turn into a sauce!)
- Take the skillet off the heat and add salt, pepper, and fish sauce to taste. Let cool, then stuff each milkfish filet with half of the sofrito mixture.
- Season the outside of the milkfish filets with oil, salt, and pepper, and roast on a sheet tray until fish is cooked, 15 to 18 minutes. Serve with white rice and dipping sauce.
