Chef Nikko Cagalanan’s take on savory grilled fish, paired with Filipino influences.
recipe 
yields
Serves 6 to 8
4 (1-pound) whole red snappers, gutted and descaled
1 banana leaf, cut into 4 (12×16-inch) pieces
4 scallions, sliced into 2-inch pieces
1 red onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 bunch cilantro, roughly chopped
1 cup Maggi liquid seasoning
3 tablespoons kalamansi juice
1 teaspoon sesame oil
1 teaspoon sugar
Pinch of salt
Pinch of pepper
Ingredients
For the fish
For the aromatics
For the seasoning
steps
- Preheat oven to 400 degrees. With a knife, score fish three times vertically on both sides. Combine aromatics in a bowl; in a separate bowl mix together Maggi, kalamansi juice, sesame oil, sugar, 2 tablespoons water, salt, and pepper, stirring to combine thoroughly.
- Stuff aromatics into the open belly of each snapper and drizzle in 1 tablespoon each of liquid seasoning. Coat the top of each fish with remaining seasoning and wrap with banana leaves.
- Place fish on a baking tray and roast until internal temperature reaches 135 degrees, about 18 to 20 minutes.
Date Published: 02.28.25
share
-
Recipe Adapted from
Nikko Cagalanan of Kultura in Charleston, South Carolina
