Grilled Pla-Pla

Ingredients:

• 1 pc. Pla-Pla
• 1 pc. tomatoe
• 1 pc. onion
• Ginger
• Powdered pepper
• Iodized salt

Cooking procedures:

In cleaning the Pla-Pla, just remove the scales and the internals. Cut the tail leave at least an inch of it. Wash it thoroughly. Put in a tray and sprinkle some iodized salt. Leave for about 15 minutes. Slice the tomatoe, onion and ginger into small pieces. Put in a mixing bowl, add some iodized salt and powdered pepper. Mix it. When done with it put the mixed ingredients inside the Pla-Pla (start from the head then push it to the belly portion). Then wrap it in an aluminum foil.

In grilling, it can be cooked for about 15-20 minutes if the charcoal flame maintains on a medium heat. Grilling it on a high flame will overcook the fish (the meat will dried up).

When done, remove the foil put in a serving fish tray. Cut the belly in the middle then take out the mixed ingredients. You can put the ingredients on top of the fish or in one corner of the tray.

Serve while it’s hot with kalamansi-soy sauce. Cut 6 pieces of kalamansi in the middle, squeeze it then remove the seeds. Add 2 tablespoon of soy sauce. Add one piece chili cut into small pieces. Preferably serve during dinner for faster digestion.