1 badejo of approximately 1 1/2 kg (without the central spine)
1 finely chopped onion
3 tablespoons of olive oil
1 bunch of cabbage shredded into fine strips
1 cup of coconut milk
1 badejo of approximately 1 1/2 kg (without the central spine)
1 finely chopped onion
3 tablespoons of olive oil
1 bunch of cabbage shredded into fine strips
1 cup of coconut milk
Clean the fish and season with salt and black pepper to taste
Set aside
Fry the onion in olive oil until golden brown
Add the cabbage and sauté for 4 minutes, stirring occasionally
Add the coconut milk and mix well
Remove from heat, strain, and reserve the liquid
Stuff the fish
Tie with kitchen twine without tightening and place in a refrigerated dish
Pour the strained liquid from the cabbage mixture over the fish and cover with aluminum foil
Bake in a moderate preheated oven (180°C) for 45 minutes or until the fish is cooked through, serving 4 to 6 people.
