How to Cook Grilled Milk Fish (Grilled Bangus) with Stuffings
Inihaw na Bangus is a Filipino dish of grilled milkfish, typically stuffed with onions and tomatoes, and wrapped in banana leaves for added flavor.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: grilled milkfish, inihaw na bangus
Servings: 3 servings
Calories: 230kcal
Author: Manny
- 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
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.
Cooking Tips of Inihaw na Bangus Recipe:
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. 