Filipino Fish Escabeche

Ingredients

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• 2 pounds whole milkfish (bangus), or more to taste
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• 1 tomato, diced
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• 1 onion, chopped
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• 1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
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• salt and ground black pepper to taste
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• 4 calamansi, juiced
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• ½ cup soy sauce
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• 2 cloves garlic, chopped
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
2. 2
   Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
3. 3
   Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
4. 4
   Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
5. 5
   Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.