Clean fish by removing gills and gut. Since I have it in foil, scales were also removed. If you are putting it directly on the grill, keep the scales on so it doesn’t stick to the grill. Season bangus (milkfish) with salt and pepper. Set it aside.
Chop onion, ginger and tomato and mix it in a bowl. Add ¼ teaspoon salt and pepper to the mixture. If you prefer a spicy stuffing, add Thai chili peppers or siling labuyo.
When fish is clean, add stuffing in the opening. (Watch my video.)
Wrap fish in banana leaves and heavy duty aluminum foil.
Heat grill. Cook 35 - 45 minutes depending on how much charcoal you have on your grill.
Before removing the fish from grill, unwrap foil to expose fish to get the skin crispy and medium brown in color. Flip fish after 5 minutes to crispy and brown the other side. Remove from grill.
Scrape out the stuffing and put in a bowl. Add vinegar, salt and pepper to the mixture. This is your dipping sauce.
Enjoy it while hot and make sure you have a lot of rice.
Inihaw na Bangus in Oven
Follow steps 1 to 4
Pre-heat oven. Bake at 400 degrees for 40 minutes.
Turn the oven dial to Broil. Broil milkfish for 10 minutes to crispy both sides and turn color to medium brown.