Inihaw na Bangus

Inihaw na Bangus

1 large bangus (milkfish), approximately 1 kg
2 medium tomato, chopped
1 onion, chopped
ginger, chopped, approx 1 inch round
4 garlic cloves, chopped
bagoong (shrimp paste), 4 Tbsp
1-2 pcs. serrano or jalapeno peppers
salt

Cooking Instructions:

1. Remove gills and keep scales intact. Slit back of the milkfish and remove innards leaving the stomach fats. 
2. Wash milkfish including cavities, drain and pat dry. 
3. Rub fish and cavities with salt and set aside. 
4. Combine onion, ginger, tomato and bagoong. 
5. Stuff milkfish cavity with the mixture and put the peppers at the middle of cavity. 
6. Wrap milkfish with aluminium foil. Grill for 15 minutes on each side. 
7. When done unwrap and serve with dipping sauce mixture of soy sauce, vinegar, and chili peppers