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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
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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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