Inihaw Na Bangus (Grilled Milkfish)|Recipe

Inihaw na Bangus or grilled milkfish is a perfect dish to make during warm weather.

I like it best when grilled over charcoal because it gives the fish a nice smoky flavor.

This recipe will give you a simple yet delicious dish that is quick and easy to make.

There are several ways to prepare grilled milkfish. The recipe below suggests using large milkfish. It should be cleaned thoroughly.

This means that the guts and gills are removed and the fish washed and patted dry using a paper towel.

I think that Inihaw na Bangus gets tastier when there are stuffings involved.

We will also need chopped ingredients such as tomato, onion, ginger, and lemon to stuff inside the fish before grilling it.

Note that the scales of the fish need to be intact.

The scales prevent the fish from sticking on the grates of the grill when we grill it directly over charcoal.

You can also remove the scales of the fish provided that you wrap it in aluminum foil before grilling, or use a grilling basket.

How to Make Inihaw na Bangus

The first thing to do is prepare the fish. Milkfish or Bangus is used in this recipe.

Remove the guts and gills. You can also request the fishmonger to do it for you.

As mentioned earlier, the recipe calls for the scales to remain intact unless you are planning to wrap it in foil.

If you are using a grilling basket. Wash the fish thoroughly.

Next is to prepare the stuffing. Chop tomato, onion, and ginger and combine in a bowl.

Squeeze a piece of lemon and add ground black pepper. Toss until well blended.

Rub salt all over the fish including its cavity for extra flavor. Now, put the stuffing ingredients inside the fish.

Heat-up your grill. I prefer using a charcoal grill for this recipe so that the fish gets that smoky flavor.

Gas grill works too. Grill each side for 10 to 12 minutes depending on the size of the fish.

The larger the fish, the longer the grilling time. It will be helpful to use tongs and spatula at the same time when turning the fish over.

This keeps the fish intact including the stuffing.

Lace the Inihaw na Bangus on a large serving plate.

Prepare the dipping sauce by combining the juice of half a lemon with 1/4 cup of soy sauce in a bowl. Stir.

You can also add chopped Thai chili to make it spicy. Enjoy your dish with warm white rice.

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!!

Course: Main Course

Cuisine: Filipino

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 305 kcal

Ingredients

1 piece milkfish bangus, with scales but guts removed
1 piece tomato ripe, diced
1/2 teaspoon ground black pepper
1 piece lemon or 3 pieces calamansi
1 tablespoon ginger minced
2 teaspoons salt
1 piece red onion diced

Instructions

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!