Inihaw na Bangus

I got this method of cooking Inihaw na Bangus (Grilled Milkfish) from my
sister. Her secret? Remove the scales to enjoy the skin of the bangus
and wrap it in banana leaves to get a very moist fish.


You can use boneless bangus sold in the grocery but fresh ones from
your local market would be better. Ask the fish monger to remove the scales
and clean it for you. Have it sliced for daing na bangus (the fish is sliced from
the back to expose the whole cavity). Some fish monger would deboned it
for you, if not then you get to debone it yourself :D Remove the main spine
and whatever bones you see.


Mix the stuffing (chopped tomatoes, onions and ginger). Rub the fish with salt
and place the stuffing on one side. Fold back the other side to form the fish
and wrap in banana leaves.


I find it hard to measure the doneness(?) of the fish since since it is covered
with banana leaves. My sister suggests to wrap the fish in 3 layers of banana
leaves. When the inner layer is already charred it is time to turn it to the
other side. When cooked, you'll get a very moist fish with a burnt taste of
banana leaves. Fish sauce with kalamansi would be the ideal dipping sauce.