If a Filipino family is going to an outing, most probably, inihaw na bangus would be on the menu. Inihaw na bangus is easy, cheap, and tasty. You can prepare it before hand, throw in a pack with ice, and grill on site.
The only con would be that it is full of bones. What I do is I ask the fish vendor to debone the bangus fist and cut it into a butterfly. Then I can prepare it at home without worrying about the little ones getting a bone stuck in their throat.
The best bangus is the one with a lots of fat in the belly. The worst part for me is the tail. 😛 Prepare lots of rice beforehand. Also best with a bottle (or two) of San Miguel Beer.
How to make Inihaw na Bangus
- 1 big bangus, cleaned with scales intact
- kalamansi juice
- 1 big onion, chopped
- 3 pieces tomato, chopped
- 1/2 cup vinegar
- 1 tablespoon soy sauce
- 1 tablespoon crushed garlic
- 2 teaspoons patis
- 2 pieces siling labuyo, crushed
- Cut bangus lengthwise into a butterfly.
- Combine onions and tomatoes. Sprinkle with kalamansi juice.
- Spread over inner portion of fish.
- Overlap the two sides to close the fish. Brush with some oil then wrap in banana leaves and aluminum foil.
- Grill until done.
- Serve with sauce.