Baked Fish with Clam Sauce
This baked fish recipe with clam sauce can use either red snapper, locally called maya-maya or sea bass also called apahap. But if one of those I’ve mentioned is not available, lapu-lapu or grouper can be a very good substitute. Cooking this dish is not as complicated as it sounds because of the clam sauce. You just need a little patience for preparing the clam meat and broth and also cooking and peeling the shrimps.
1 red snapper(maya-maya) or sea bass(apahap), about 1 kilo
2 tsp. rock salt
1 tsp. freshly ground pepper
1/4 cup kalamansi juice
1/2 cup clam broth (from the cooked clams)
4 Tbsp. butter, softened
1 medium onion, chopped
1 small carrot, cut into fine strips
1 green pepper, chopped
2 cups shrimp, cooked and peeled
2 cups clams, cooked and shucked
1 cup white wine
How to cook Baked Fish with Clam Sauce:
- Clean fish by removing scales and innards. Wash and drain.
- Then rub with salt, pepper, kalamansi juice and 2 tablespoons butter.
- Put in a baking dish and bake at 375 °F basting once in a while with clam broth.
- Heat the remaining butter in a pan and saute the onion, green pepper and carrot.
- When the carrots are half cooked, add shrimps and clams. Add wine and simmer.
- Arrange the clam and shrimp mixture on top of the fish.
- Cover with a buttered aluminum foil and return to the oven and bake a few minutes longer.