Inihaw na Bangus (Grilled Milkfish)
“I love this recipe because it brings back memories of my late father, who always enjoyed inihaw na bangus (grilled milkfish) on any occasion. It never fails to remind me of the simple joys of a good family meal.”
Hancy Gratela
Site Performance Leader
Philippines
What pairs best with this recipe?
A party with your loved ones.
What were some of your 2024 obsessions?
For me, it’s all about growth—both professionally and financially. I’m beyond thrilled to have been hired this year as one of the SPLs for 160over90. It’s truly a dream come true! On top of that, I’m also obsessed with K-pop and Kuromi. K-pop (Korean Pop Music) perfectly captures my girly personality, and I love their fashion and energy. As for Kuromi, she’s just too cute to resist!
(Grilled Milkfish) is a popular Filipino dish where milkfish (bangus) is marinated and grilled to perfection. It is often served with a dipping sauce made of vinegar, soy sauce, and garlic. Here's a simple recipe to make Inihaw na Bangus:
Ingredients:
1 whole bangus (milkfish), cleaned and deboned (You can ask the fishmonger to debone it for you, or you can do it at home.)
3 tablespoons soy sauce
2 tablespoons calamansi juice (or lemon if calamansi is not available)
3 cloves garlic, minced
1 medium onion, minced
1 thumb-sized ginger, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil (for basting)
Banana leaves (optional, for grilling)
For the dipping sauce:
1/4 cup soy sauce
2 tablespoons vinegar
1 small onion, finely chopped
2-3 cloves garlic, minced
1 small chili (optional)
A pinch of salt to taste
Directions:
Prepare the Bangus:
If not already done, clean the bangus by removing its innards and gills. Rinse it well and pat it dry.
To make grilling easier, you can butterfly the bangus (cutting it along the spine to flatten it), or you can simply leave it whole, depending on your preference.
Make the Marinade:
In a bowl, combine the soy sauce, calamansi juice, minced garlic, minced onion, minced ginger, salt, and pepper. Mix well.
Rub the marinade onto the bangus, making sure it’s well coated. You can also place the fish in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes to 1 hour (longer if you have time).
Prepare the Grill:
Preheat your grill to medium heat.
If using a grill pan or open grill, you may choose to line it with banana leaves to prevent the fish from sticking. This will also add a subtle smoky flavor.
Lightly oil the grill grates or banana leaves to ensure the fish does not stick.
Grill the Bangus:
Place the marinated bangus on the grill and cook for about 7-10 minutes on each side, depending on the size of the fish. Baste the fish with vegetable oil during grilling to keep it moist and prevent it from drying out.
Flip the fish carefully to avoid breaking it, using a spatula or grilling tongs.
Make the Dipping Sauce:
While the fish is grilling, prepare the dipping sauce by combining soy sauce, vinegar, garlic, onion, and chili (if using) in a small bowl. Adjust the salt to taste.
Stir well and set aside.
Serve:
Once the fish is cooked through and has a nice char, remove it from the grill.
Serve the grilled bangus with the dipping sauce on the side, steamed rice, and a side of atchara (pickled papaya) if desired.
