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Inihaw na Bangus Recipe


  • 1 large milkfish bangus, with scales but guts removed
  • 1 large tomato diced
  • 1 large red onion diced
  • 1 lemon or 3 pieces calamansi
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper


  • Wash the milk fish. Pat it dry using a paper towel.
  • Open the incision and then rub the salt on the inside of the dish. The fish should have an incision in the belly area.
  • Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add the ground black pepper. Gently stir.
  • Stuff the mixture inside the milkfish.
  • Grill the fish in medium heat for about 10 to 12 minutes per side.
  • Serve with toyomansi and steamed rice.
  • Share and enjoy!