Thursday, April 20, 2006
Baked Milkfish in Teriyaki Sauce
We went to my sister-in-law’s house in Paranaque last Sunday. It was her son’s 6th birthday and at the same time, a family get-together. We had Italian-style spaghetti, roasted chicken, fresh vegetable salad, and baked milkfish (bangus) for lunch. We really loved the taste of the baked fish, and from what I learned from my sis-in-law, she used teriyaki sauce for this recipe. She was quite busy at that time that’s why I didn’t have a chance to ask her what some of the ingredients in this recipe are.
Since I bought a big milkfish last Monday (about a kilo/piece), I decided to bake the fish. I will just name my recipe as “Baked Milkfish in Teriyaki Sauce” since I just invented this recipe inspired by my sis-in-law’s version of baked milkfish.
I deboned the milkfish, removed the scales, and cut it into four. I placed it in a square pyrex dish. I added some salt and pepper, crushed garlic, diced onions, basil leaves (the one from McCormick), few drops of sesame oil, and 5 small sachets of teriyaki sauce (this teriyaki sauce I got from an eyeball (EB) I attended last year courtesy of Sysu). I baked it for around 35 minutes at 350˚F. Before serving, I put some onion leeks.
What can I say with my experiment? Well, we loved it so much. It’s really delicious, actually more delicious than my sis-in-law’s version (hehehe, so boastful of me). But I think I will do some justice with this recipe if you will also try to cook it. Enjoy eating!!!