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Philippines · Milkfish

Filipino Stuffed Grilled Milkfish

Inihaw na Bangus

Bangus, the milkfish, is the national fish of the Philippines, and Dagupan in Pangasinan is its capital. For inihaw na bangus the whole fish is stuffed with tomato, onion and ginger, wrapped in banana leaf or foil and grilled over coals, then dipped in soy sauce and calamansi.

  • Prep 20 min
  • Cook 25 min
  • Serves 4
  • Level Easy
Photo: bugking88 / Adobe Stock
Served with: Filipino Grilled Eggplant Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the stuffing

For wrapping and dipping

Method

Step by step, the traditional way.

  1. Season. Rub the fish inside and out with salt, pepper, soy sauce and calamansi juice. Leave 15 minutes.
  2. Mix the stuffing. Toss the tomatoes, onion, ginger, green onions and salt.
  3. Stuff. Pack the stuffing into the belly cavity of each fish. Close the opening with toothpicks if needed.
  4. Wrap. Wrap each fish in softened banana leaves (pass them over a flame so they bend), then in a layer of foil.
  5. Grill. Grill over medium-hot coals 12–15 minutes per side. For a smoky skin, open the foil for the last few minutes so the fish chars a little.
  6. Serve. Mix the soy sauce, calamansi juice and chilies for the dip. Serve the fish with steamed rice, the dip and ensaladang talong.

On the side

The side dish that belongs with it, full recipe included.

Filipino Grilled Eggplant Salad
Philippines

Filipino Grilled Eggplant Salad

Ensaladang Talong

Long eggplants charred on the same grill as the fish, peeled and tossed with tomato, onion and vinegar. A sour, smoky partner for inihaw.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy

You need

  • 3 long Asian eggplants
  • 2 ripe tomatoes, diced
  • 1 small red onion, sliced thin
  • 3 tbsp cane or white vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp bagoong (shrimp paste), optional

How to make it

  1. Char. Grill the eggplants whole, turning, 10–15 minutes, until the skin is black and the inside is soft.
  2. Peel. Let them cool a little, peel off the skin and flatten the flesh with a fork.
  3. Dress. Mix the vinegar, salt, pepper and bagoong.
  4. Toss. Top the eggplant with the tomato and onion, pour the dressing over and serve at room temperature.

More from this part of the world

Other fish from the same waters.

West Java, IndonesiaIndonesian Fried Gourami with Mango Sambal
ChinaChinese Dry-Braised Yellow Croaker
Central ThailandThai Hot and Sour Shrimp Soup