Ingredients:
For Lapu-Lapu:1
½ kilos lapu lapu fillet, skinless and boneless
salt
pepper
olive oil
For toppings:
2 cups sundried tomatoes, chopped
3 tbsp garlic, minced
olive oil
butter
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
fresh cilantro and/or chili flakes for garnish
Directions:
1. Season fish with salt and pepper. Brush with oil. Place fish in a baking pan and bake for 10 mins.
2. For toppings: stir-fry garlic and sundried tomatoes for 3 mins in olive oil.
3. Season with AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Add on top of the fish.
4. Garnish with cilantro and/or chili flakes. Serve.
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