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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
“If you can’t find milkfish, I think [something] like branzino would be perfect. Any round fish, [like] black bass, is a great substitute."
"We’ll serve this with a big spoon—or a few—of white rice. If you’re at my house, there’s rice always just hanging out in the rice cooker, ready to be eaten.” —Dale Talde
—Food52
Watch This Recipe
Dale Talde's Stuffed Milkfish with Ginger & Tomato Sofrito
Ingredients
- Dipping Sauce
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1/4 cup
soy sauce
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1
lemon, juiced
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2
Thai chiles, sliced into rings
- Fish
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2
milkfish fillets, butterflied and deboned
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1/4 cup
olive oil, plus more for coating the fish
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1 bunch
scallions, cut into 1-inch pieces
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1/4 cup
ginger, cut into fine julienne
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2
garlic cloves, smashed
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Fish sauce, to taste
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Salt and pepper, to taste
Directions
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Make the dipping sauce: Mix together soy sauce, lemon juice, and chopped chiles.
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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.
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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!)
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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.
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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.
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