Turbo Broiled Bangus

I am having mild aversions to some foods because of my pregnancy. I somehow dislike the smell and even the taste of pork, chicken and beef. I rather eat fish, squid, shrimp and anything in the sea, I guess. I constantly feel tired and wanting to lie on the bed all day, all night. Well, I hope I will be done with my first trimester so I can go back to my normal taste buds and I am wanting the usual Nez who is ready to get-up-and-go.

Since all I want is fish and the rest of the waters, I did something similar with the Pinaputok na Bangus I have learned when I was working at Leisure Coast Resort. Instead wrapping the fish with foil and fry it, I turbo broiled the fish after seasoning it.

I had my finger-crossed while cooking the fish, hoping my TURBO BROILED BANGUS (milkfish) will turn out great. And after the waiting and broiling, yes, it was fantastically cooked! The TURBO BROILED BANGUS is a must-try if you have turbo broiler at home.


Bangus (milkfish)
tomatoes, quartered
onions, peeled and quartered
onion leeks, chopped
ground pepper

Remove scales of fish. Cut the fish lengthwise along the back. Remove gills and intestines. Wash thoroughly with running water. Drain and lay on a flat dish. Set aside.

Combine the rest of the ingredients and pour over the fish and fold the fish in half.

Place the fish on a rack inside the turbo broiler. Set timer to 30 minutes and temperature to 220 degrees F.

Serve hot with soy sauce and calamansi on the side.


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