How to Cook Inihaw na Bangus with Stuffings

Inihaw na bangus is a Filipino grilled milkfish dish stuffed with tomatoes, onions, and herbs, cooked over charcoal for a smoky, savory flavor.

Prep Time15

Cook Time30

Total Time45

Course: Fish Recipe

Cuisine: Filipino

Keyword: bangus in banana leaves, grilled milkfish, inihaw na bangus, milkfish recipe, ulam ideas

Servings: 3 servings

Calories: 230kcal

Author: Manny

Ingredients

1 pc large sized bangus milkfish
2 Tbsp vegetable oil or coconut oil or butter
salt and pepper for seasoning the fish
Banana leaves for wrapping
aluminum foil optional

For the Stuffing:

2 pcs onion chopped finely
3 pcs tomatoes chopped finely
2 Tbsp kinchay chopped
1 Tbsp Patis
1 tsp black pepper

Instructions

How to Cook Inihaw na Bangus (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 or abdomen.
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 drain until dry. Mix onions, tomatoes, kinchay and patis together in a bowl.
Season the fish with salt and pepper. Stuff the mixture inside the bangus.
Rub the fish with 2 Tbps. vegetable oil or butter before grilling to enhance flavor.
Wrap bangus in wilted banana leaves. Then wrap it again in aluminum foil to avoid burning the leaves and to keep the fish moist.
Grill on hot charcoal for 1/2 hour turning the fish on the other side to avoid burning the skin.

Video

Notes

Cooking Tips:

Control the Heat of Your Charcoal

A common mistake is grilling bangus over flames that are too hot, which can burn the skin before the inside is cooked. Spread the charcoal evenly and keep the heat at medium to allow the fish to cook gently. This technique ensures the flesh stays moist while giving the skin a nice char.

Don’t Skip the Stuffing

The mix of tomatoes, onions, and kinchay doesn’t just add flavor—it keeps the fish juicy as it grills. As the vegetables cook, their natural juices seep into the bangus, balancing the smoky taste with freshness. Always pack the stuffing generously to enjoy that burst of flavor in every bite.

Wrap Smart for Best Results

Banana leaves add an earthy aroma, while foil helps trap moisture and prevent burning. If you prefer crispy skin, you can skip the wrap but keep a close eye on the grill. Choosing the right method depends on whether you want extra fragrance, tenderness, or crispness in your inihaw na bangus.