📝 About This Recipe
Inihaw na Bangus is a beloved cornerstone of Filipino coastal dining, featuring a large milkfish stuffed with a vibrant medley of aromatics and grilled to smoky perfection. The belly fat of the bangus melts into the tomato and onion filling, creating a luscious, savory interior that contrasts beautifully with the charred, crispy skin. This dish captures the essence of a traditional 'kamayan' feast, offering a burst of fresh, umami-rich flavors that transport you straight to the tropical shores of the Philippines.
🥗 Ingredients
The Fish
- 1 large piece Milkfish (Bangus) (approx. 800g-1kg, scaled with guts removed through the back (butterfly cut))
- 3 tablespoons Calamansi juice (or lemon juice as a substitute)
- 1 tablespoon Salt (coarse sea salt preferred)
- 1 teaspoon Black pepper (freshly cracked)
The Aromatic Stuffing
- 3 medium Tomatoes (firm and ripe, diced)
- 2 medium Red onion (finely chopped)
- 2 tablespoons Ginger (peeled and minced)
- 3 stalks Green onions (thinly sliced)
- 2-3 pieces Bird's eye chili (Siling Labuyo) (minced for extra heat)
- 1 tablespoon Fish sauce (Patis) (for savory depth)
Wrapping and Basting
- 2-3 large sheets Banana leaves (softened over an open flame)
- 1 roll Aluminum foil (to secure the fish)
- 2 tablespoons Cooking oil (neutral oil for brushing)
Sawsawan (Dipping Sauce)
- 1/2 cup Soy sauce (high quality)
- 2 tablespoons Calamansi juice (freshly squeezed)
- 1 small Red onion (minced)
- 1 piece Bird's eye chili (crushed)
👨🍳 Instructions
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1
Thoroughly clean the milkfish, ensuring all scales are removed but keeping the skin intact. Pat the fish completely dry with paper towels to ensure the seasonings stick.
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2
Rub the inside and outside of the fish with salt, black pepper, and calamansi juice. Let it marinate for at least 15 minutes while you prepare the stuffing.
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3
In a medium bowl, combine the diced tomatoes, chopped onions, minced ginger, green onions, and bird's eye chili. Season with fish sauce and mix well.
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4
Stuff the tomato-onion mixture generously into the cavity of the milkfish. Pack it tightly so the flavors infuse the meat from the inside out.
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5
If using banana leaves, quickly pass them over a medium flame until they become soft and pliable. This prevents them from tearing and releases a wonderful aroma.
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6
Lay the fish on the banana leaves and wrap it snugly. For extra security and to keep the juices in, wrap the entire bundle in a layer of aluminum foil.
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7
Prepare your charcoal grill for medium-high heat. The coals should be glowing red with a thin layer of white ash.
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8
Place the wrapped fish on the grill. Cook for 10-12 minutes per side. The foil helps steam the fish in its own juices and the aromatics.
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9
For a smoky finish, carefully remove the foil for the last 5 minutes of cooking. Place the fish (still in the banana leaf or directly on the grate) over the heat to char the skin slightly.
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10
Check for doneness by inserting a fork into the thickest part of the fish; the meat should be opaque and flake easily.
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11
While the fish is grilling, whisk together the soy sauce, calamansi juice, minced onions, and chili in a small bowl to create the 'sawsawan'.
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12
Remove the fish from the grill and let it rest for 5 minutes before opening the foil to allow the juices to redistribute.
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13
Transfer to a serving platter, garnish with extra calamansi halves, and serve immediately while hot.
💡 Chef's Tips
Always choose the 'Boneless' Bangus variety if you want a more convenient eating experience, though the bones add flavor. Do not overcook the fish; milkfish can dry out quickly once the belly fat has melted away. If you don't have a grill, you can bake the foil-wrapped fish in an oven at 400°F (200°C) for 25 minutes, then broil for 3 minutes to crisp the skin. Using ginger in the stuffing is crucial as it neutralizes the 'fishy' scent common in milkfish. Ensure your tomatoes are very ripe; their juices create a natural sauce inside the fish as it grills.
🍽️ Serving Suggestions
Serve with a large bowl of steaming Garlic Fried Rice (Sinangag). Pair with a side of Ensaladang Talong (Grilled Eggplant Salad) for a refreshing acidic contrast. Provide extra 'sawsawan' (dipping sauce) on the side so guests can adjust the heat and saltiness to their liking. A cold glass of Sago't Gulaman or fresh Buko (coconut) juice perfectly complements the smoky flavors. Serve on a large banana leaf for an authentic, rustic Filipino 'Boodle Fight' experience.