1 bangus, milkfish
2 ripe tomatoes, sliced
2 onions, minced
1 clove garlic, minced
banana leaves as wrapper
galvanize wire as tie
1) Make an incision on back of fish. Start the opening from head down to tail. Continue opening the fish deeper to internal organs. Remove all internal organs and wash the fish. Do not remove scales. Most fish vendor will do this part for you.
2) Stuff the onions, tomatoes and garlic to fish.
3) Wrap the fish with three layers of banana leaves. Banana leaves will prevent scorching of fish during broiling. Secure the wrap with galvanize wire.
4) Broil bangus for one hour over a charcoal stove. Turn bangus every 30 minutes. Adjust broiling time according to temperature of stove. The stove should not produce flames, these will scorch fish surface and leave the inside uncooked.
5) Remove the banana leaf wrappings and serve with sauce of choice. Sweet and sour vinegar with soy sauce and onions is my favorite sauce for inihaw na bangus.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.