04 October 2010
Inihaw na Bangus (Grilled Milkfish)
We were in for a treat at a birthday party last weekend when a guest brought bangus (milkfish) for the grill! Imported from the Philippines, and the Philippines' national fish! The smell of milkfish grilling was enough to make my mouth water.
My wife helped in cleaning the fish and I took charge in salting and inserting the stuffing into the cavity. Haven't done that in a long time and I enjoyed it. She also said lemon will make the bangus even more delectable. I integrated that input into this recipe.
Tomatoes, seeds removed and finely chopped
Onion, also chopped fine
half a clove of garlic, crushed an chopped
Carrots, also finely chopped. You can grate this to make it easier.
Lemon juice (and lemon slices if available)
Salt and pepper
oil (preferably in the spray can)
Dip: soy sauce mixed with lemon (or calamansi!) juice
Quantity of tomatoes, onion, and carrots depend on how many bangus you have. You may also add a bit of crushed and chopped ginger if you like.
To make the stuffing: mix in a bowl the chopped tomatoes, onion, carrots, and garlic (and ginger if present).
Clean the fish by removing the gills and innards. Retain the scales.
Rub the fish inside-out with lemon juice, followed by salt and pepper.
Stuff the cavity with the... um... stuffing.
If you have lemon slices, place a couple on each side of the fish. Wrap each bangus with aluminum foil.
(Tip: you may lightly spray/coat the inside of the foil with oil so it will come off easier; the foil tends to stick to the fish's scales)
Grill for half an hour (I alternated each side for 7 minutes each time, then made it stand on its belly for the final couple of minutes)
Remove the foil and serve with the soy sauce dip. Watch it disappear before your very eyes.
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