Introduction
The Philippines knows how to make fish taste alive. Fresh citrus. Garlic. Soy. Pepper. A little sweetness. A little smoke. The secret ingredient is calamansi, the small citrus fruit found across the islands. It's sharper than orange, softer than lime, and absolutely brilliant with fish. If you can't find it, a mix of lime and orange juice gets surprisingly close. These fillets come out beautifully flaky with a sticky garlic glaze and enough bright citrus flavour to make every bite feel fresh. Simple island cooking done properly.
You’ll Need
4 white fish fillets (tilapia, cod, sea bass, pollock, or snapper)
2 tbsp calamansi juice (or 1 tbsp lime juice plus 1 tbsp orange juice)
1 tbsp light soy sauce
1 tbsp olive oil
4 cloves garlic, finely chopped
1 tsp brown sugar
1 tsp sea salt
½ tsp black pepper
1 small red onion, sliced thin
To Finish
2 spring onions, sliced
Extra calamansi or lime wedges
Optional but Dangerous
Steamed jasmine rice
Tomato salad
Pickled vegetables
Chilli oil
Method
Preheat your air fryer to 190°C.
In a bowl mix together the calamansi juice, soy sauce, olive oil, garlic, brown sugar, salt, and black pepper.
Coat the fish fillets thoroughly in the marinade.
Allow to marinate for 15 minutes if possible.
Place the sliced red onion into a foil tray or heatproof dish.
Lay the fish fillets on top.
Spoon over any remaining marinade.
Air fry at 190°C for 10–12 minutes until the fish flakes easily and the garlic begins caramelising around the edges.
During the final minute, spoon some of the cooking juices back over the fish.
Allow to rest for 1 minute before serving.
Finish with spring onions and fresh citrus wedges.
Serve immediately with rice or salad if using.