Inihaw na Bangus is simply grilled milkfish, but what sets it apart is the stuffing inside that infuses a lot of flavor on the flesh of the fish.
The fish is slit on its side to stuff with onion, tomatoes, and long green pepper while the fish scales are left intact to prevent the skin from sticking to the grill.
The long green pepper or siling pang-sigang can be stuffed whole if spicy is not your thing.
Just prick the pepper with a fork so the taste and aroma seeps through the flesh of the fish.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Mix altogether the tomatoes, onions, long green pepper, salt and pepper and set aside.
2 Prep the fish by slicing the one side deep into the other but without going all the way through.
3 Put the stuffing in spreading evenly. Press down a bit to flatten, making sure the stuffing stays inside.
4 Prepare and heat up the grill: using a tong, dip a paper towel in vegetable oil and scrub the grill. Be careful of flare-ups.
5 Sprinkle salt and pepper on the fish and put it on the grill.
6 Cook each side for 15 - 20 minutes.
7 Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of sugar mixture.
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