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

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