4 - 6
How to cook Grilled Milkfish (Inihaw na Bangus)
- 1 whole (about 2 pounds) milkfish (bangus)
- 2 lemon slices
- 1 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup finely minced tomatoes
- 1/2 cup finely minced onion
- 2 stalks finely minced scallions
- 1 tablespoon lemon juice
- 4 tablespoons soy sauce
- With a very sharp knife, cut the milkfish along its back and remove the backbone.
- Rub fish inside and out with lemon. Season with salt and pepper.
- In a bowl, mix tomatoes, onion and scallions.
- Stuff the milkfish with the tomato-onion mixture.
- Wrap in foil loosely and grill (broil) for 10 minutes or until fish is cooked.
- Serve the Inihaw na Bangus with a dip of lemon juice and soy sauce mixed together.
The Grilled Milkfish (Inihaw na Bangus) recipe very easy to prepare and so good!
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and whitefish
, sea bass
, mullet, butterfish or porgy may be substituted.
This recipe for Grilled Milkfish (Inihaw na Bangus) serves/makes: 4 - 6
The Grilled Milkfish (Inihaw na Bangus) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Milkfish
Preparation Method: Broiled/Grilled