Inihaw na Bangus
Inihaw na Bangus takes the Philippines’ national fish and does the simplest thing possible to it — stuff it, grill it, and let the charcoal do the work. It’s the smell of a backyard weekend lunch.
Watch It Made
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Instructions
- Rub the bangus inside and out with soy sauce, calamansi juice, black pepper, and a little salt. Let it marinate for 15-20 minutes.
- In a small bowl, mix the chopped onion, tomatoes, and ginger. Stuff this mixture into the cavity of the fish.
- Wrap each fish loosely in banana leaves if using, or place directly on the grill.
- Grill over medium-hot coals for 8-10 minutes per side, until the skin is lightly charred and the flesh flakes easily with a fork.
- Serve hot with steamed rice and a side of spiced vinegar for dipping.
Cook's Tip
Don't flip the fish too early — let the skin release naturally from the grill grates on its own, usually after 7-8 minutes, or it'll tear and stick.