Also known as Inihaw na Bangus or in Ilonggo, Sinugba nga Bangrus.
There is a lot of way on how to cook Bangus (milk fish) but this one is my favorite.
Make sure when buying a boneless bangus to pick the biggest you can find.
Some don't mind grilling bangus with bone, that is okey too but I want mine boneless so I can enjoy it more. If I can't find a good size boneless bangus I usually buy a whole bangus, clean and debone them myself. First time is always the hardest but once you get use to it then no big deal.
2 lbs or more boneless bangus, pat dry
2 cloves of garlic, minced
pinch of salt and ground brown pepper
2 tablespoon calamansi or lime or lemon juice
1/2 teaspoon achuete powder diluted in 2 teaspoon cooking oil
Start the grill making sure the grill is hot before you start grilling your fish.
Mix calamansi juice, garlic, salt and ground pepper in a small bowl.
Brush bangus with calamansi juice mixture.
Grill seasoned bangus belly down the grill first for about 5-10 minutes.
Turn bangus upside down, brush with achuete oil and grill for another 5-10 minutes.
You might need to grill it longer in low heat, depends on how big or thick the bangus is.
Remove grilled bangus and place in a platter.
Serve with spiced vinegar or calamansi-soysauce dip. Enjoy!