1 Whole bangus (about 2 lbs)
-or white fish, dressed
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, chopped
1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.
Preparation and cooking time: 45 minutes Serves 4
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)
