4 - 6 servings
How to cook Inihaw na Bangus (Grilled Stuffed Milkfish)
- 1 whole bangus (milkfish), about 2 pounds
- 2 tomatoes, diced
- 1 large onion, diced
- 1 tablespoon minced ginger
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- Dipping Sauce (see the recipe below)
Dipping Sauce Ingredients:
- Wash the milkfish. Do not remove its scales.
- With sharp knife, slice an opening cavity from the back of the fish until you reach its belly.
- Pull out innards from the back opening and just be careful not to break its bile. Remove also the gills.
- Rub the fish cavity wall with salt and pepper.
- Mix tomatoes, onions, and ginger and stuff it inside milkfish.
- Prepare the grill but make sure that you properly cleaned and oiled its grate.
- Grill the stuffed fish for about 10 to 15 minutes on each side, depending how big your fish are.
- Serve the Inihaw na Bangus with the dipping sauce.
How to cook Dipping Sauce
- 3 tablespoons soy sauce
- 2 tablespoon calamansi juice
- 1 red chili pepper (siling labuyo), shopped - optional
- Mix together soy sauce, calamansi juice, and chili pepper.
The Inihaw na Bangus
(Grilled Stuffed Milkfish) recipe easy to prepare and so good!
It is simple and natural recipe for milkfish. There are so many delicious dishes that we can make out of milkfish but I think grilling it still the best.
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 Inihaw na Bangus (Grilled Stuffed Milkfish) serves/makes: 4 - 6 servings
The Inihaw na Bangus (Grilled Stuffed Milkfish) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Milkfish
Preparation Method: Broiled/Grilled