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:

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! 

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