Inihaw na Bangus

Whole milkfish stuffed with tomato, onion, garlic, and ginger, then grilled until the skin chars and the flesh stays moist.

Estimated cost: ₱145–₱160

Prep 15 min · Total 40 min · Serves 1

Nutrition per serving: 399 kcal · 37 g protein · 5 g carbs · 26 g fat

Ingredients

• 1 whole medium-large, about 200g edible portion Bangus (milkfish)
• 1 small, diced Tomato
• 1/4 small, sliced Onion
• 1 tbsp, for brushing Cooking oil
• 3 thin slices Ginger
• 3 cloves, smashed Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp, for dipping White vinegar

Steps

1. Scale, gut, rinse, and pat bangus dry inside and out.
2. Score both sides with 3–4 diagonal cuts about 1cm deep.
3. Rub inside and outside with salt and pepper.
4. Stuff the cavity with tomato, onion, garlic, and ginger.
5. Brush the skin with oil on both sides.
6. Grill over medium-high charcoal or a hot grill pan for 10–12 minutes on the first side without moving.
7. Flip carefully and grill for 8–10 minutes more until the flesh is opaque near the spine.
8. Rest for 2 minutes and serve with vinegar.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).