Ingredients Jump to Instructions ↓

  1. 500 gms jew fish - cut into cutlets

  2. salt and pepper to taste

  3. Baking pan lined with buttered foil

  4. sauce ingredients

  5. 1 teaspoon bagoong (philippino shrimp paste - available from oriental grocery shop)

  6. 2 tablespoons kicap manis

  7. 5 limau kasturi/calamansi or lemons or limes - extract juice

  8. 2 tablespoons fish sauce

  9. teaspoon sesame oil

  10. teaspoon black pepper

  11. 3 red chillies - sliced (remove seeds for milder flavour)

  12. cup finely chopped spring onions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 240C Mix sauce ingredients and add chopped calamansi skin or if you are using lemon, grate about 1 tablespoon of lemon rind.

  2. Mix sauce well and set it aside for half hour.

  3. Score fish for even cooking Season with salt and pepper on both sides Bake for 25 minutes or until crisp and cooked.

  4. Transfer baked fish onto a platter and pour sauce over hot fish.

  5. Serve with rice or noodles.


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