Filipino Grilled Bangus, locally known as Inihaw na Bangus, is a classic Filipino seafood dish featuring fresh milkfish marinated in a flavorful blend of calamansi juice, soy sauce, garlic, and black pepper before being grilled to perfection. Known as the national fish of the Philippines, bangus has tender, flaky meat and a delicious smoky flavor when cooked over charcoal. This healthy and flavorful dish is a favorite for family meals, backyard barbecues, and festive gatherings. Traditionally served with steamed rice, grilled vegetables, and a dipping sauce made from soy sauce, calamansi, and chili, Grilled Bangus is a true taste of Filipino cuisine.
Whole bangus (milkfish) – 1 (about 2 lb / 900 g), cleaned and butterflied ,, Soy sauce – ¼ cup (60 ml) ,, Calamansi juice – ¼ cup (or fresh lemon juice)
Garlic – 6 cloves, minced ,, Ground black pepper – 1 tsp ,, Salt – ½ tsp
Vegetable oil – 1 tbsp
Dipping Sauce : Soy sauce – ¼ cup ,, Calamansi juice – 2 tbsp
Dipping Sauce : Red chili – 1, finely chopped ,, Onion – 1 small, finely chopped
Garnish : Lemon or calamansi wedges
Garnish : Fresh parsley or chopped green onions (optional)
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