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.
- 1 large sized bangus ( milkfish )
- 2 onion, chopped finely
- 5 tomatoes, chopped finely
- 1 tsp. Vetsin ( monosodium glutamate )
- 1 tsp. Salt
- 2 tbsp vegetable oil or coconut oil
- Banana leaves ( for wrapping )
- 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 ½ hour turning the fish on the other side to avoid burning the skin.