Inihaw na bangus (Grilled Milkfish)
Using:
An iconic Filipino dish: whole fish grilled, stuffed with tomatoes and onions, delicious, simple, and aromatic.
Bangus
Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world.
You’ll need:
- 1 Masarap Whole Bangus Milkfish
- 3 tbsp white vinegar
- 1 tbsp salt
- 1 tsp ground black pepper
- 1/2 cup diced tomatoes
- 1/2 cup diced onion
- 1/4 cup chopped spring onions
Optional
- Aluminium foil or banana leaf (for wrapping)
How to make it:
- Marinate the Fish:
- Combine the vinegar, salt and pepper.
- Rub the mixture all over the outside and inside the fish cavity.
- set aside for 15 minutes.
- Prepare the Stuffing:
- Mix the tomatoes, onion, and spring onions.
- Loosely stuff the fish cavity with the mixture.
- Grill:
- Wrap the fish in aluminium foil or banana leaf.
- Heat the grill to medium-high.
- Grill for 15-20 minutes per side (30-40 minutes total), until cooked through.
- Grill:
- Carefully unwrap and serve immediately with warm white rice and a dipping sauce (like soy sauce, Masarap Calamansi Citrus Concentrate, and Chili).
Masarap Tip: For an authentic smoky flavour, unwrap the fish for the last 5 minutes of grilling to crisp the skin.
You’ll need:
- 1 Masarap Whole Bangus Milkfish
- 3 tbsp white vinegar
- 1 tbsp salt
- 1 tsp ground black pepper
- 1/2 cup diced tomatoes
- 1/2 cup diced onion
- 1/4 cup chopped spring onions
Optional
- Aluminium foil or banana leaf (for wrapping)
How to make it:
- Marinate the Fish:
- Combine the vinegar, salt and pepper.
- Rub the mixture all over the outside and inside the fish cavity.
- set aside for 15 minutes.
- Prepare the Stuffing:
- Mix the tomatoes, onion, and spring onions.
- Loosely stuff the fish cavity with the mixture.
- Grill:
- Wrap the fish in aluminium foil or banana leaf.
- Heat the grill to medium-high.
- Grill for 15-20 minutes per side (30-40 minutes total), until cooked through.
- Grill:
- Carefully unwrap and serve immediately with warm white rice and a dipping sauce (like soy sauce, Masarap Calamansi Citrus Concentrate, and Chili).
Masarap Tip: For an authentic smoky flavour, unwrap the fish for the last 5 minutes of grilling to crisp the skin.
