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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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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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