Inihaw na Bangus Recipe (Grilled Milkfish)
Milkfish stuffed with tomato and onions and grilled to perfection. This dish is best when served with a dipping sauce composed of soy sauce and lemon or calamansi. Enjoy it with warm white rice.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Filipino
Keyword: bangus, bangus recipe, grilled fish, inihaw
Servings: 4
Calories: 305kcal
Author: Vanjo Merano
- 1 piece milkfish bangus, with scales but guts removed
- 1 piece tomato ripe, diced
- 1 piece red onion diced
- 1 piece lemon or 3 pieces calamansi (optional)
- 1 tablespoon ginger minced
- 2 teaspoons salt
- 1/2 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 either above or below 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!
Serving: 4g | Calories: 305kcal | Carbohydrates: 6g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 1301mg | Potassium: 987mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 20.5mg | Calcium: 32mg | Iron: 1.4mg