This is a recipe of grilled milk fish stuffed with onions and tomatoes then wrapped with banana leaves. Also known as inihaw na bangus, cooking this grilled fish is best on hot charcoal. And there are also other options on wrapping it. If banana leaves are not available, you can use aluminum foil. But sometimes I prefer not wrapping it with anything at all because I want the scales and skin to be roasted well. But if the coals are too hot, you might burn the scales and the skin so the technique it don’t put too many charcoals and adjust the grills distance higher from the coals.
Grilled Milk Fish Delight
Grilled Milk Fish, is a classic Filipino dish that combines the smoky flavors of grilled fish with the fresh taste of onions and tomatoes. This recipe is simple yet packed with flavor, making it a favorite among many Filipino households. Here’s how you can make your own inihaw na bangus at home:
Cleaning and Preparing the Bangus
Start by cleaning the bangus thoroughly, making sure to remove any innards and scales. You can ask your fish vendor to do this for you, or you can do it yourself if you bought the fish whole.
Seasoning and Stuffing
Using a sharp knife, make a slit along the back of the bangus to create an opening up to the stomach. Sprinkle the fish with salt, both inside and out. In a bowl, mix together chopped onions and tomatoes, then stuff this mixture inside the bangus.
Grilling the Bangus
Before grilling, rub the fish with vegetable oil to enhance its flavor and prevent it from sticking to the grill. If you prefer, you can wrap the bangus in wilted banana leaves to add a subtle earthy flavor to the dish.
Grill the bangus over hot charcoal for about half an hour, turning it occasionally to ensure even cooking. Be careful not to let the coals get too hot, as this can burn the fish. Adjust the grill’s distance from the coals to control the heat.
Serving Suggestions
Once the bangus is cooked, remove it from the grill and let it rest for a few minutes before serving. It is best enjoyed with steamed rice and a side of soy sauce with calamansi or vinegar dipping sauce. You can also serve it with a simple salad or grilled vegetables for a complete meal.
Wrap-Up
Inihaw na bangus is a delicious and healthy dish that is perfect for any occasion. Whether you’re grilling it for a family dinner or a backyard barbecue, this recipe is sure to be a hit. So fire up the grill and give this classic Filipino dish a try!
How to Cook Grilled Milk Fish (Grilled Bangus) with Stuffings
Ingredients
- 1 pc large sized bangus milkfish
- 2 pcs onion chopped finely
- 5 pcs tomatoes chopped finely
- 1 tsp. Vetsin monosodium glutamate
- 1 tsp. Salt
- 2 tbsp vegetable oil or coconut oil
- Banana leaves for wrapping
Instructions
How to cook Grilled Milk Fish
- Clean bangus but do not scrape scales.
- With a sharp knife slit the back to make an opening up to the stomach.
- This can be done by the fish vendor when you buy it in the wet market, but in a supermarket you have to buy it whole and do the procedure above.
- Wash the fish and sprinkle with salt. Mix onions and tomatoes together.
- Season with salt and vetsin. Stuff the mixture inside the bangus (milkfish).
- Rub the fish with 2 tbps. vegetable oil before grilling to enhance flavor.
- Wrap bangus in wilted banana leaves.
- Grill on hot charcoal for 1/2 hour turning the fish on the other side to avoid burning the skin.
Notes
Cooking Tips:
1. Selecting the Right Bangus When choosing a bangus for grilling, opt for a fish that is fresh and firm to the touch, with clear eyes and a shiny skin. Avoid fish that has a strong fishy odor, as this indicates that it may not be fresh. Additionally, consider the size of the fish, as larger bangus tend to have thicker flesh that is ideal for grilling. 2. Preparing the Bangus for Grilling To prepare the bangus for grilling, clean it thoroughly by removing the scales, innards, and gills. Make a deep slit along the back of the fish to create an opening for stuffing. Sprinkle the fish with salt and rub it with vegetable oil to enhance its flavor and prevent it from sticking to the grill. 3. Grilling Techniques When grilling the bangus, ensure that the charcoal is hot but not too intense to avoid burning the fish. Use banana leaves to wrap the bangus before grilling to add a subtle smoky flavor. Grill the fish for about 15-20 minutes on each side, or until the flesh is opaque and easily flakes with a fork.
