Friday, September 24, 2010

Inihaw na Bangus (Grilled Stuffed Milkfish)

A new twist to the old favorite. Instead of the common onions and tomato stuffing we are all familiar to, I added a few ingredients to make this even more special. I also added some tricks on how to make the fish even more flavorful. One way of finding-out if the fish is done is by pressing your index finger into the fish. The texture should be firm like when you roll your hand into a fist and pressing the skin between your index finger and thumb. Also remember to wrap the fish in banana leaves before wrapping it in foil. This makes sure that the fish doesn't stick to the foil and there is no need to grease the foil in doing so.

Inihaw na Bangus (Grilled Stuffed Milkfish)
What you'll need:
1 large boneless bangus
1/2 cup tomatoes, chopped
1/2 cup onions, chopped
1/4 cup ginger, chopped
2 salted eggs, cubed
1 tbsp red chilies, chopped
1/4 cup spring onions, chopped
1 tsp chinese parsley, chopped
salt and pepper
chili powder

How to:
1. Rub the inside of the fish with salt, pepper and chili powder. Set aside.
2. In a bowl, combine all stuffing ingredients and mix well. Season with salt, pepper and chili powder.
3. Stuff the fish with the mixture and place in banana leaf then in aluminum foil.
4. Grill for approximately 15 minutes per side.
5. Take-out from the fire when done.
6. Serve with soy sauce and calamansi. Enjoy!

Note: Although you can cook the fish in a oven, it's still best to grill it on charcoal. 

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