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
- 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-soy sauce dip. Enjoy!