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Inihaw na Bangus

by Jake Albar
Seafood | March 12, 2019

A scrumptious fish with a smokey flavor: Inihaw na Bangus. This mouthwatering dish is sure to delight everyone’s tastebuds as its stuffed with ingredients such as onions, tomatoes and shrimp paste. These provides layers of texture and distinct salty taste that compliments the bangus’¬†flavorful skin. Inihaw na bangus has never tasted this good!

Recipe by Celine Clemente
Photographed by John Ocampo

Ingredients :

5 servings
1 Boneless bangus (split at the back)
1.5 cup Tomatoes, chopped
0.5 cup Onion, chopped
2 tbsp Fresh ginger, finely chopped
2 tbsp Shrimp paste (bagoong)
0.25 Head Garlic, minced
Salt and pepper to taste
For Sauce
0.25 cup Soy Sauce
3 pc Calamansi
3 pc Siling labuyo (if you want it spicy)

Procedure :

  • 1
    Season the skin and inside flesh with salt and pepper
  • 2
    In a medium bowl, combine the tomatoes, onions, ginger, shrimp paste and garlic.
  • 3
    Stuff the tomato mixture in the bangus cavity and fold to close. Wrap the bangus in banana leaves and then with aluminum foil. Grill over live charcoal for 10-15 minutes on each side
  • 4
    Make the dipping sauce by combining soy sauce, juice of calamansi and chili peppers.