12. April 2026

Inihaw na Bangus (Filipino Grilled Stuffed Milkfish)

Learn how to make authentic Inihaw na Bangus (Filipino Grilled Stuffed Milkfish) filled with tomatoes, onions, ginger, and calamansi. Quick, juicy, and delicious!

• Prep time: 15 mins
• Cook time: 20–25 mins
• Servings: 3–4

Ingredients

For the Fish & Stuffing

• 1 whole Milkfish (Bangus) (approx. 700g–1kg), scaled and gutted, with a pocket cut along the back or belly for stuffing
• 2 large tomatoes, finely diced
• 1 medium red onion, finely diced
• 1 thumb-sized piece of ginger, peeled and minced
• 2–3 calamansi (or 1 lime), juice squeezed over the stuffing
• 1 tbsp fish sauce (patis) or soy sauce
• 1/2 tsp ground black pepper
• 1 tbsp cooking oil (for brushing the foil/skin)

For Serving (Sawsawan / Dip)

• 3 tbsp soy sauce
• 1–2 calamansi (or lime wedges)
• 1–2 bird's eye chilies (siling labuyo), crushed (optional)

Instructions

1. Prepare the Stuffing:
   • In a medium bowl, combine the diced tomatoes, red onion, ginger, juice of calamansi, fish sauce (or soy sauce), and ground black pepper. Mix well.
2. Season & Stuff the Fish:
   • Pat the milkfish dry inside and out using paper towels. Season the cavity lightly with a pinch of salt and pepper.
   • Generously stuff the tomato and onion mixture into the fish cavity, packing it tightly.
3. Wrap for Grilling:
   • Brush a piece of heavy-duty aluminum foil with oil to prevent the skin from sticking.
   • Wrap the stuffed bangus tightly in the foil. Wrapping keeps the fish moist and prevents the stuffing from falling out into the grill.
4. Grill the Bangus:
   • Preheat your barbecue grill to medium-high heat.
   • Place the foil-wrapped fish on the grill. Cook for about 10 to 12 minutes per side.
   • (Optional) For a nice charred finish on the skin, carefully unwrap the top of the foil during the last 3–4 minutes of grilling to let the skin take on some direct smoke and color.
5. Serve:
   • Open the foil wrapper and garnish with fresh coriander or extra sliced lime/calamansi.
   • Mix the soy sauce, fresh calamansi juice, and crushed chilies in a small dish for dip.
   • Serve hot alongside warm garlic fried rice (sinangag) or steamed white rice!