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    This document provides a recipe for Inihaw na Bangus (Grilled Milkfish). The recipe calls for stuffing milkfish with a mixture of diced tomato, onion, ginger, lemon or calamansi juice, salt, and black pepper. The stuffed fish is then grilled for 10-12 minutes per side and served with a dipping sauce of soy sauce and lemon or calamansi. It serves 4 people and takes approximately 30 minutes to prepare and cook.

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    This document provides a recipe for Inihaw na Bangus (Grilled Milkfish). The recipe calls for stuffing milkfish with a mixture of diced tomato, onion, ginger, lemon or calamansi juice, salt, and black pepper. The stuffed fish is then grilled for 10-12 minutes per side and served with a dipping sauce of soy sauce and lemon or calamansi. It serves 4 people and takes approximately 30 minutes to prepare and cook.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    13 views4 pages

    EPAL

    Uploaded by

    watermelon sugar
    This document provides a recipe for Inihaw na Bangus (Grilled Milkfish). The recipe calls for stuffing milkfish with a mixture of diced tomato, onion, ginger, lemon or calamansi juice, salt, and black pepper. The stuffed fish is then grilled for 10-12 minutes per side and served with a dipping sauce of soy sauce and lemon or calamansi. It serves 4 people and takes approximately 30 minutes to prepare and cook.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 4

    Inihaw na Bangus Recipe (Grilled Milkfish)

    Milkfish stuffed with tomato and onions and grilled to perfection. This dish is best when served
    with a dipping sauce composed of soy sauce and lemon or calamansi. Enjoy it with warm white
    rice.
    Course Main Course
    Cuisine Filipino
    Keyword bangus, bangus recipe, grilled fish, inihaw
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 305kcal
    Author Vanjo Merano
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    Ingredients
    1 piece milkfish bangus, with scales but guts removed
    1 piece tomato ripe, diced
    1 piece red onion diced
    1 piece lemon or 3 pieces calamansi (optional)
    1 tablespoon ginger minced
    2 teaspoons salt
    1/2 teaspoon ground black pepper
    US Customary - Metric
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    Instructions
    Wash the milk fish. Pat it dry using a paper towel.
    Open the incision and then rub the salt on the inside of the dish. The fish should have an
    incision either above or below the belly area.
    Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in
    and add the ground black pepper. Gently stir.
    Stuff the mixture inside the milkfish.
    Grill the fish in medium heat for about 10 to 12 minutes per side.
    Serve with toyomansi and steamed rice.
    Share and enjoy!
    Nutrition
    Serving: 4g | Calories: 305kcal | Carbohydrates: 6g | Protein: 46g | Fat: 9g | Saturated Fat: 2g |
    Cholesterol: 132mg | Sodium: 1301mg | Potassium: 987mg | Fiber: 1g | Sugar: 2g | Vitamin A:
    1150IU | Vitamin C: 20.5mg | Calcium: 32mg | Iron: 1.4mg
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    Steamed Shrimp
    Prep Time 5 minutes
    Cook Time 3 minutes
    Total Time 8 minutes
    Servings 4
    Author Vanjo Merano
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    Ingredients
    2 lbs. medium shrimp
    1 1/2 tablespoons coarse sea salt
    1/4 teaspoon ground black pepper
    1/2 teaspoon garlic powder
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    Instructions
    Sprinkle salt, garlic powder, and ground black pepper all over the shrimp. Toss so that the
    seasoning will coat the shrimp. Let it stay for 5 minutes.
    Arrange the shrimp in a steamer. Pour around 2 cups of water in the steamer and turn on the
    heat. Steam the shrimp for 3 minutes. If you are using large shrimp or prawn, you can steam for
    up to 5 minutes. Do not overcook the shrimp.
    Remove the shrimp from the steamer and arrange in a serving plate.
    Serve with spiced vinegar.
    Share and enjoy
    Nutrition
    Serving: 4g

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