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Baked Fish, Manila Style
1 Fine 5-lb fish; red snapper best
1 c Grated mild cheese
1 c Milk
6 tb Butter
1/4 c Sherry or Madeira
1 sm Garlic clove; crushed
3 c Cashew nuts; chopped
3 Limes; juice; or 1 1/2 lemon
1 c Bread crumbs; dry, fine
1/2 ts Grated nutmeg
1 sm Onion; scraped pulp
2 Bayleaves; rubbed fine
Take well greased baking dish; dispose fish on bottom. Mix
chopped nuts with cheese, garlic pulp and onion, moistening with milk
to make stiff paste. Salt and cayenne to taste, and all seasonings.
Then spread your fish with this toothsome blanket, and cover with dry
fine bread crumbs. On this put generous walnuts of butter and brown
in medium oven around 350 to 375 Fahrenheit, basting well. Chopped
almonds, Brazils, hazelnuts or pecans do equally well, but the cashew
is traditional in the Philippines.
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