Inihaw na Bangus

Image source -

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. :P Prepare lots of rice beforehand. Also best with a bottle (or two) of San Miguel Beer.

How to make Inihaw na Bangus

How to make inihaw na bangus -Relax lang Mom Filipino Food Blog


  • 1 big bangus, cleaned with scales intact
  • salt
  • kalamansi juice
  • 1 big onion, chopped
  • 3 pieces tomato, chopped
  • ginger


  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon crushed garlic
  • 2 teaspoons patis
  • 2 pieces siling labuyo, crushed


  1. Cut bangus lengthwise into a butterfly.
  2. Combine onions and tomatoes. Sprinkle with kalamansi juice.
  3. Spread over inner portion of fish.
  4. Overlap the two sides to close the fish. Brush with some oil then wrap in banana leaves and aluminum foil.
  5. Grill until done.
  6. Serve with sauce.

Related articles

You may also be interested in

New updates right into your inbox.


Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.