Inihaw na Bangus, Grilled Milkfish

Inihaw na Bangus, Grilled Milkfish
Inihaw na Bangus, Grilled Milkfish. I once live along a coastal barangay along the Laguna bay. When in season or when the fish pens over flows due to typhoon bangus are a bargain. The best way of cooking fresh bangus would of course grilling and my personal favorite is with onion, tomato, ginger and bagoong alamang stuffing wraped in aluminum foil. Aluminum foil traps all the juices from the fish and the stuffings which then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside. Grilled bangus dip in a mixture of soy sauce, kalamansi and hot sili make everyone droll. Now here is how to do it.

rilled Milkfish

Ingredients:

1 large size bangus, milkfish, 1 kilo a piece
2 pc. medium size tomato, chopped
1 pc. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, chopped
1/4 cup bagoong alamang
2 pc. green sili
salt

Cooking procedure:

Remove gills of milkfish, keep scales intact. Slit at the back of the milkfish and remove innards leaving the stomach fats. Wash milkfish including cavities and drain. Rub skin and cavities with salt and set aside. To prepare stuffing, in a bowl toss onion, ginger, tomato and bagoong alamang. Stuff milkfish cavity with the mixture and stuff the green sili at the middle of cavity. Wrap milkfish with aluminium foil. Grill over charcoal for 10 to 15 minutes on each side. When done unwrap and serve with dipping sauce mixture of soy sauce, kalamansi and siling labuyo.

See other bangus/milkfish recipe:

Bangus Belly Bistek Tagalog
Afritadang Bangus
Daing na Bangus
Paksiw na Bangus
Rellenong Bangus
Sinigang na Bangus sa Bayabas
Sinigang na Bangus sa Santol

Comments

  1. KaiJune 13, 2008 at 2:20 PM

    My absolute favorite inihaw. But with Bonuan bangus, we leave the innards in the stomach cavity. It flavors the bangus well. Yummy with bagoong and kalamnsi dip.

    ReplyDelete
  2. AnonymousJune 15, 2008 at 5:40 AM

    hi kai, Oh yes we use to fight over the intestine with my brothers and sisters when I was a kid.

    ReplyDelete
  3. AnonymousNovember 21, 2008 at 5:27 AM

    Can I do this in the oven? For how many minutes?

    ReplyDelete
  4. AnonymousNovember 21, 2008 at 9:44 PM

    Hi mary,
    Yes you can but you can not get that same burnt skin.
    Bake at 350°F/180ºC for about 1 1/2 hours good luck…

    ReplyDelete
  5. AnonymousDecember 29, 2008 at 11:07 AM

    How do you prepare the dipping sauce for this Inihaw na Bangus?

    ReplyDelete
  6. AnonymousDecember 30, 2008 at 11:37 PM

    Hi anonymous,
    For 1/4 cup of soy sauce just squeeze 1 piece of kalamansi and add in 1-2 pieces of chopped red chilies or if using the more potent type like siling labuyo just cut in half one piece.

    ReplyDelete
  7. AnonymousDecember 12, 2009 at 11:25 PM

    ahm, im very proud to say that your recipe, the "rellenong bangus" that you thought us how to cook is, i think very special, but im not yet still doing it, im readying it for christmas day..!!
    thank you very much..!!

    OPC...!!

    ReplyDelete
  8. tanFebruary 7, 2011 at 7:33 PM

    i absolutely like your inihaw na bangus..its very yummy..

    ReplyDelete
  9. ut-manFebruary 8, 2011 at 10:59 PM

    Hi tan,
    Thanks...

    ReplyDelete
  10. AnonymousFebruary 11, 2011 at 5:42 AM

    I add a chop of fresh basil leaves for the stuffing and it was soo good.The aroma of basil remove the fishy smell..

    ReplyDelete
  11. ut-manFebruary 16, 2011 at 3:38 AM

    Thanks for sharing...

    ReplyDelete
  12. AnonymousApril 1, 2011 at 9:25 AM

    kai

    you can also try inihaw na bangus with itlog na maalat, stuff it together with tamato, onion and chili....

    ReplyDelete
  13. ut-manApril 4, 2011 at 5:05 PM

    Hi kai,
    Never tried it before, thanks for sharing, I may try it in the future.

    ReplyDelete
  14. AnonymousApril 6, 2011 at 9:01 AM

    I HAPPEN TO READ YOUR WEBSITE BY ACCIDENT AND ENJOYED READING MOST OF THE RECEPIE. DO YOU BY ANY CHANCE HAVE A COOKBOOK FOR SALE. ANY INFO IS APPRECIATE.
    THANKS
    ERNIE BAUTISTA

    PS. MY E-MAIL ADDRESS: florentina@blueridge.net

    ReplyDelete
  15. cusineraApril 7, 2011 at 8:52 AM

    This is beautiful...personally haven't done inihaw na stuffed na bangus...thanks for sharing this recipe=)

    ReplyDelete
  16. ut-manApril 7, 2011 at 7:54 PM

    Hi Cusinera,
    This is how we grill our bangus at home, the bagoong alamang is my not so secret ingredient:)Thanks for dropping by.

    ReplyDelete
  17. AnonymousJuly 15, 2011 at 6:26 AM

    what happens if you leave the scales?

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more