Today I would again want share another version of inihaw na bangus. Although you may wrapped the fish with aluminium foil, but this time I decided not to wrapped the fish with aluminium foil for the reason that I am using a grill plate and I wanted the grill marks on the grilled bangus. For this version I again introduce another ingredients, sampalok sinigang mix. The sourness of the sinigang mix will complement the already rich flavours of the filling with bagoong alamang. Here is the recipe of my second version of Inihaw na Bangus.
Ingredients:
2 large size bangus, milkfish
3 medium size tomato, chopped
1 large size onion, chopped
2 thumb size ginger, chopped
1/4 cup bagoong alamang
2 pc. green sili, chopped
3-4 stalk spring onions chopped
2 tbsp. sampalok sinigang mix
salt
Cooking procedure:
Remove gills of milkfish, keep scales intact. Make a slit at the back of the milkfish and remove innards leaving the stomach fats. Wash milkfish including cavities and drain. Rub skin and cavities with salt and set aside. To prepare stuffing, in a bowl toss onion, ginger, tomato, green chili, spring onion, bagoong alamang and sinigang mix. Stuff milkfish cavity with the mixture and stuff the green sili at the middle of cavity keep aside. Heat the grill plate over the largest gas or electric stove at high heat. When the grill plate starts to smoke reduce heat to medium setting. Grill fish for 10 to 15 minutes, then at high heat for 3 to 5 minutes, cover the fish with pot lid during the entire grilling. Now using a stainless or aluminium turner carefully flip the fish to grill the other side. When done serve the grilled fish with your choice of dipping sauce mixture.
