Grilled Bangus

Bangus or Milkfish is known to be the national fish of the Philippines. With its distinctive and mild flavor, it's versatile - goes well with other ingredients that make it shine and boost its flavor. But did you know that aside from the banana leaf making food look appetizing, it has healthy benefits? It's got a long list of health benefits.



The recipe is pretty straightforward and meant to be prepared in a relaxed way. Filipinos would usually go to the beach on Sundays and grill right there. And, yes, you've read that right. It wouldn't be a complete beach outing experience without them hot coals on the grill by the beach with a bottle of beer in hand. We could grill fish, slices of pork, some more seafood and just have a blast, away from all stress and anxiety.

I highly encourage, if possible, cooking with banana leaf instead of wrapping or cooking our food in aluminum foil. Aside from having great environmental impact, food cooked in aluminum may acquire traces of it. There are certain types of food that absorb and accumulate aluminum greater than other foods. I've also known that some people develop allergies towards it. If banana leaves are available, then opt for it. Visiting this page would give you more information.

You'll need:
1 bangus (good for 2 people) about 1/4 cup ginger 3 tomatos 1 onion, sliced Salt and pepper to taste 1 tbsp oyster sauce banana leaves (to wrap our fish in)

Directions:

1. Have the fish sliced in butterfly, have it boneless or have bones on
2. Slice and cut up the tomatoes, onion, ginger. Extract calamansi or lemon juice and combine all in a bowl. Season this 'ensalada' to taste
3. Put mixture inside the bangus and wrap the fish in banana leaf. You may tie ends and middle with meat string or banana midrib
4. Grill for about 25 to 30 minutes, depending on the size of bangus

You may watch me do it here. Happy eating!