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 de-bone 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

Cooking Direction:
  1. Start the grill making sure the grill is hot before you start grilling your fish.
  2. Mix calamansi juice, garlic, salt and ground pepper in a small bowl.
  3. Brush bangus with calamansi juice mixture.
  4. Grill seasoned bangus belly down the grill first for about 5-10 minutes.
  5. Turn bangus upside down, brush with achuete oil and grill for another 5-10 minutes. 
  6. You might need to grill it longer in low heat, depends on how big or thick the bangus is.
  7. Remove grilled bangus and place in a platter. 
  8. Serve with spiced vinegar or calamansi-soy sauce dip. Enjoy! 

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