Inihaw na Bangus, Grilled Milkfish. I once live along a coastal barangay along the Laguna bay. When in season or when the fish pens over flows due to typhoon bangus are a bargain. The best way of cooking fresh bangus would of course grilling and my personal favorite is with onion, tomato, ginger and bagoong alamang stuffing wraped in aluminum foil. Aluminum foil traps all the juices from the fish and the stuffings which then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside. Inihaw na Bangus dip in a mixture of soy sauce, kalamansi and hot sili make everyone droll. Now here is how to do it.
1 large size bangus, milkfish, 1 kilo a piece
2 pc. medium size tomato, chopped
1 pc. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, chopped
1/4 cup bagoong alamang
2 pc. green sili
Remove the gills of the milkfish, keep the scales intact. Make a slit at the back of the milkfish and remove the innards leaving the stomach fats. Wash the milkfish including the cavities and drain. Rub the skin and the cavities with salt and set aside. To prepare the stuffing, in a bowl toss onion, ginger, tomato and bagoong alamang. Stuff the milkfish cavity with the mixture and stuff the green sili at the middle of the cavity. Wrap the milkfish with aluminium foil. Grill over charcoal for 10 to 15 minutes on each side. When done unwrap and serve with a dipping sauce mixture of soy sauce, kalamansi and siling labuyo.