Inihaw na Bangus means Grilled Milkfish. This is a very tangy and delicious dish that anyone can prepare easily.
There is more than one way to prepare grilled milkfish. For this recipe, we will need a large milkfish with scales intact. The guts and gills should have been removed and the fish washed and pat dry. We will also need tomato, onion, ginger, and lemon. The chopped vegetables are combined and stuffed inside the fish before grilling.
Some of you might be asking for the reason why we need to keep the scales intact. We will grill the fish directly over the charcoal or gas grill without wrapping it in foil. The scales will prevent the fish from sticking on the grill.
Once the fish is done, you can enjoy it with steamed rice. Try to combine the juice of half a lemon with 1/4 cup of soy sauce for the dipping sauce.
Try this Inihaw na Bangus Recipe. Let me know what you think.
- 1 large milkfish (bangus), with scales but guts removed
- 1 large tomato, diced
- 1 large red onion, diced
- 1 lemon (or 3 pieces calamansi)
- 1 tablespoon minced ginger
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 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!