1 large milkfish (fried, deboned, and shredded)
1 large red onion (diced)
1/4 cup ginger (chopped finely)
1/4 cup scallions
1 large chilli
1/4 cup butter
1/2 cup mayonnaise
2 pc calamansi
Melt butter in a pan. Once done, sauté onion and then ginger.
Put the milkfish, them scallions and chilli.
Sauté for a few more minutes and add the mayonaisse.
Heat the sizzling plate and add butter to it.
Pour in the milkfish and garnish with calamansi.
WILL: Monotonous. That is a word that will describe our weekly food list. Lately we are trying to new food to tickle our tastebuds. Weekly, I vowed that there should be something new. Last week, I cooked the meatball wrap, this week it is Abbey's turn.
Monday, I am so excited to go home to judge his sisig. After a spoonful of it, it is a 2 thumbs up! Very good alternative for pork.
Thanks Chef Abbey. You are the BEST!