Inihaw na Bangus (Grilled Milkfish)

🛒 Ingredients

• Milkfish (Bangus), whole, cleaned, butterflied 250 g · 400 kcal
• Tomato, diced 50 g · 9 kcal
• Red onion, diced 40 g · 16 kcal
• Ginger, grated 10 g · 8 kcal
• Calamansi juice 30 g · 9 kcal
• Soy sauce 15 g · 12 kcal
• White vinegar 15 g · 3 kcal
• Cooking oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Prepare the milkfish by washing it thoroughly, then pat dry. Make sure it is butterflied (split lengthwise along the back, leaving the belly intact) and descaled.
2. In a bowl, combine the diced tomatoes, red onion, grated ginger, calamansi juice, soy sauce, and white vinegar. Mix well to create the stuffing.
3. Season the inside of the butterflied milkfish generously with salt and black pepper. Carefully stuff the fish cavity with the prepared tomato and onion mixture.
4. Preheat your grill to medium-high heat. Brush the skin of the stuffed milkfish lightly with cooking oil to prevent sticking.
5. Place the stuffed milkfish on the hot grill, flesh side down first. Grill for 7-10 minutes per side, or until the fish is cooked through and the skin is nicely charred.
6. Carefully remove the Inihaw na Bangus from the grill and transfer it to a serving platter, ideally lined with banana leaves for an authentic presentation. Serve hot.