Ingredients

Method

1. 1

   Clean the milkfish, leaving the skin intact. Carefully separate the fish meat from the skin using a spoon or knife, ensuring not to tear the skin. Set the fish skin aside.

2. 2

   In a container, combine the soy sauce and calamansi juice. Place the fish skin in the marinade, ensuring it's fully coated. Let it marinate while you prepare the filling.

3. 3

   Bring a pan of water to a boil. Add the collected fish meat and cook until it turns opaque. Remove the cooked meat from the water and place it on a plate.

4. 4

   Using a fork, flake the cooked fish meat, breaking it into small pieces.

5. 5

   Heat a pan with a little oil. Sauté the chopped red onion and minced garlic until fragrant.

6. 6

   Add the ground pork to the pan and cook until it's no longer pink, breaking it up with a spoon.

7. 7

   Add the flaked fish meat to the pan with the pork and aromatics. Mix well. Season with soy sauce and ground black pepper.

8. 8

   Stir in the diced potatoes, carrots, and red bell peppers. Cook until the vegetables are tender.

9. 9

   Transfer the cooked mixture to a bowl and let it cool slightly. Add the egg, calamansi juice, and flour. Mix until everything is well combined.

10. 10

    Carefully stuff the prepared filling back into the marinated fish skin, filling it evenly.

11. 11

    Place the stuffed fish on a banana leaf, then roll it up tightly. Wrap the banana leaf-covered fish in aluminum foil.

12. 12

    Preheat your air fryer. Place the wrapped fish in the air fryer basket and cook.

13. 13

    After the initial cooking, carefully remove the foil and banana leaf. Spray the fish skin with oil. Return it to the air fryer to brown and crisp up the skin.

14. 14

    Once cooked and golden brown, remove the fish from the air fryer. Slice it into serving portions and serve with your favorite dipping sauce.