If you’re inspired to fill your grilled fish with something else other than the familiar chopped ginger, tomatoes, and onions. The key to grilling fish is patiently waiting for it to cook until it’s nicely done. The result is refreshing grilled bangus – juicy, clean, citrus, and tender to the bite.
Makes 3 to 4 servings
1 medium-size milkfish (about 500 grams), deboned and butterfly cut
1 sprig dill
5 garlic cloves, thinly sliced salt and pepper to taste
3 tablespoons miso (fermented soybean) paste
3 tablespoons dalandan juice
2 cherry tomatoes, for garnish
1 stalk of garlic chive, for garnish
- Slice lemon in half, crosswise. Cut one half of the lemon into thin slices and arrange neatly on one side of the bangus. Separate dill leaves from branch and arrange neatly on same side of fish where lemon slices are placed. Do the same with the garlic slices. Season with salt and pepper.
- Squeeze other half of the lemon over the fish. Close fish to prepare for grilling.
- Grill for about 15 minutes or until done. Set aside.
- In a saucepan, simmer miso and dalandan juice until it is sauce-like in consistency. Let cool.
- Place miso and dalandan mixture in a squeeze bottle. Drizzle sauce on a place and place grilled bangus on top of it.
- Garnish with cherry tomatoes and knotted garlic chive.
Bangus With A Twist
Place slices of lemon along the length of the fish to give it that nice, juicy tang.