Wash the milk fish. Pat it dry using a paper towel.
Open the incision and then rub the salt on the inside of the dish. The fish should have an incision in the belly area.
Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add the ground black pepper. Gently stir.
Stuff the mixture inside the milkfish.
Grill the fish in medium heat for about 10 to 12 minutes per side.
Serve with toyomansi and steamed rice.
Share and enjoy!