- 1 kilo Fish Jaw, preferably tanigue
- 4 pieces Calamansi
- Dried Rosemary
- Chopped fresh Parsley
- Thoroughly clean the fish jaw to remove the fish smell. Squeezed the juice from the calamansi and drizzle over the fish meat. Season with salt, pepper, rosemary and parsley. Marinate for 30 minutes and grill.
- Serve with soy sauce with calamansi and wasabi as dipping sauce.
Source: Kusina Ni Teds
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