You want grilled fish but doesn't have charcoal, or electric grill or an oven? Don't worry, grill it in a wok instead!
You will have the same delicious taste as grilled fish in charcoal, BUT less the smoke! It also saves you your precious time.
What you need:
Bangus (Milk Fish)
Onion
Garlic
Calamansi
Pepper
Salt
You may also use tanlad or lemon grass and spring onion.
Procedure
Clean the bangus by removing its gills. To clean the belly, make a cut or opening at its back, and from there, remove its intestines.
This method is used to preserve the fat on its belly, since it's so delectable (and for me the best part 馃構). Be careful not to break the bile (apdo) though, or the fish will taste bitter. Please DO NOT remove the fish scales too.
Once cleaned, place the onion, garlic, calamansi, salt and pepper inside the fish's tummy.
Get the wok (kawali) and dab a little oil. This will prevent the fish from sticking on the wok. Preheat the wok before placing the bangus.
Cover and cook in low heat.
After 20 minutes, turn the fish over. Cook for another 20 minutes, still in low heat.
While waiting for the fish to be cooked, prepare the dip sauce (sawsawan) of your choice. For me, I prepared sliced onion and tomatoes with soy sauce and calamansi.
Dinner is ready!
Mangaon ta!
*Inihaw na Bangus or grilled Bangus is a popular dish of Filipinos.