I bought a pre-packed Bangus back fillet last week without really giving much thought on what to do about it. I just thought that it would be nice to have a bangus dish sans those tiny bones that really deter me from eating bangus. Besides, husband and I have decided to go back to eating veggies and fish so I guess that triggered the impulse to buy.
This morning, I decided to cook the Bangus. I decided to just bake it since I am kind of lazy thinking of the recipes that a bangus fillet would go well with.
Husband was so impressed with the outcome and I’m glad that even without exact measurements, I was able to nail it, yey!!!
So, here’s the recipe:
500 gms bangus back fillet
kalamansi juice (around 6 small pcs)
2 tomatoes, cubed
1 medium size onion, chopped
ginger, chopped finely (about 2 thumbsize)
soy sauce (about 2 tbsp)
olive oil (just a drizzle, optional)
wedge of lemon (optional)
Pre-heat the oven at 175 C
Pat dry the bangus fillet and place on an ovenproof dish, flesh facing up.
Rub with the soya sauce, salt, pepper, and dried rosemary leaves.
In a separate bowl, mix the rest of the ingredients except the olive oil.
Spread the mixture on the bangus evenly. Drizzle with olive oil. If you have a wedge of lemon, place it at the center of the dish.
Bake in the oven for 30 minutes.