Inihaw na Bangus for Summer Outings

It's the season of barkada beach trips, sunny picnics, and all-you-can-eat seafood feasts. Are you looking for a dish that captures the signature flavors of summer? You can’t go wrong with a classic inihaw na bangus, a staple ulam of boodle fights and ihaw-ihaw parties.

This inihaw na bangus recipe consists of marinated milkfish and a vibrant, ultra-savory filling of veggies, tofu, citrus, and Knorr Liquid Seasoning. Have you never tried stuffing a fish before? Now is the time to learn! Don’t worry about doing it perfectly. Once the bangus hits the grill, all that matters is that it cooks through, crisps up, and develops just enough smokiness.

50 min.
4 People
Medium
Average

Ingredients

1 whole bangus (milkfish), cleaned and sliced along the back for stuffing
Knorr Liquid Seasoning, as needed

For the stuffing:

1-2 cubes tofu, diced and fried
1 pc onion, chopped
2 pcs tomatoes, diced
1/2 cup Knorr Liquid Seasoning
1/4 cup calamansi juice
1 tbsp brown sugar
ground black pepper, to taste

Cooking Method

Marinate fish with Knorr Liquid Seasoning. Set aside.
Make the stuffing: Combine tofu cubes, onions, tomatoes, Knorr Liquid Seasoning, calamansi juice, brown sugar, and black pepper in a bowl. Stuff mixture into the cleaned and sliced fish.
Secure fish with twine or wrap it in banana leaves. Grill over hot coals. Serve immediately.

Serve your inihaw na bangus whole on a large platter to maximize its visual impact. Don't forget the rice and sawsawan! Make a quick Filipino-style soy-vinegar sauce with red onions, chilies, and calamansi juice. Complete the feast with refreshing side dishes to complement the smoked fish, like atchara, ensaladang talong, and macaroni salad. For the full kamayan experience, lay everything out on banana leaves and have everyone eat side-by-side. Looking for more seafood dishes to add to your summer spread? Try grilled tuna belly and garlic coconut prawns!