Oven Grilled Milkfish is Inihaw na Bangus sa Hurno. Instead of doing the hassle lighting up a charcoal this recipe uses our very trusted oven. Simply grill the milkfish in the oven at the highest temperature and that’s it.
It’s been several weeks since I post an article due to my hectic schedule and visiting our relatives in Batangas which were affected by the Taal volcano eruption. Now, it’s fish time! We were eating pork and meat these past few days and today we need to break free.
One of our go – to fish is bangus or milkfish. It has a very clean aftertaste compared to other fishes and it comes cheap per kilo. With the Taal eruption, the fishes in the market are soaring high.
The good thing about bangus is it is very versatile. If you want some soup, simply cook it sinigang style. If you want a simple recipe, you can make it paksiw – style, daing and even sisig. You can check out our Bangus Recipes to try out.
Tips
For this Oven Grilled Milkfish, I simply seasoned the fish with soy sauce and ground black pepper and stuffed it with finely chopped garlic, onion, tomatoes and ginger. Then, I baked it in the oven for 20 minutes while wrapped in foil. I removed the foil and baked it for another 10 minutes to give it a nice golden brown color.
You can ask your fish vendor to removes its scales and make a slit so you can fill it with your stuffing. If you are planning to grill it over live charcoal you may leave the scale on and do some flipping from time to time.
Reserve some of the stuffing for the dipping sauce. Simply add some calamansi juice and dark soy sauce and that’s it. Want some extra kick? Add some chopped red chili.
This dish is best paired with Radish Enselada.
Ingredients
| 1 kg | Milkfish |
| 3 pieces | Calamansi |
| 2 Tablespoons | Light Soy Sauce |
| 1/4 teaspoon | Ground Black Pepper |
| 4 cloves | Garlic, finely chopped |
| 2 pieces | Onions, finely chopped |
| 1 piece | Thumb – sized Ginger, finely chopped |
| 3 pieces | Tomatoes, finely chopped |
| 3 Tablespoons | Finely Chopped Onion Spring |
| 2 pieces | Calamansi, squeezed and reserve the juice |
| 3 Tablespoons | Dark Soy Sauce |
| Red Chili |
Procedure
Preheat oven to 240 degrees Celsius.
Thoroughly clean the milkfish and pat dry. Make a 6 – inch slit at the back of the milkfish to cut it open, Wash again and pat dry.
Squeeze the calamansi inside the milkfish. Drizzle the soy sauce and season it with ground black pepper
In a bowl, mix together garlic, onion, ginger, tomatoes and onion spring. Reserve 2 tablespoons for the dipping sauce. Stuff the milkfish with the garlic mixture.
Wrap the milkfish with an aluminum foil brushed with olive oil. Baked for 20 minutes. Remove the aluminum foil and bake for another 10 minutes until the skin is golden brown. Serve with soy sauce dipping sauce.
For the soy sauce dipping sauce, combine the reserved stuffing, calamansi juice and soy sauce. Add chili if desired.
Oven Grilled Milkfish
Equipment
- Oven
Ingredients
- 1 kg Milkfish
- 3 pieces Calamansi
- 2 Tablespoons Light Soy Sauce
- 1/4 teaspoon Ground Black Pepper
- 4 cloves Garlic, finely chopped
- 2 pieces Onions, finely chopped
- 1 piece Thumb – sized Ginger, finely chopped
- 3 pieces Tomatoes, finely chopped
- 3 Tablespoons Finely Chopped Onion Spring
- 2 pieces Calamansi, squeezed and reserve the juice.
- 3 Tablespoons Dark Soy Sauce
- Red Chili
Instructions
- Preheat oven to 240 degrees Celsius.
- Thoroughly clean the milkfish and pat dry. Make a 6 – inch slit at the back of the milkfish to cut it open, Wash again and pat dry.
- Squeeze the calamansi inside the milkfish. Drizzle the soy sauce and season it with ground black pepper.
- In a bowl, mix together garlic, onion, ginger, tomatoes and onion spring. Reserve 2 tablespoons for the dipping sauce. Stuff the milkfish with the garlic mixture.
- Wrap the milkfish with an aluminum foil brushed with olive oil. Baked for 20 minutes. Remove the aluminum foil and bake for another 10 minutes until the skin is golden brown. Serve with soy sauce dipping sauce.
- For the soy sauce dipping sauce, combine the reserved stuffing, calamansi juice and soy sauce. Add chili if desired.
