How to Marinate Boneless Bangus for Inihaw na Bangus
Inihaw na bangus, sinugbang bangus in Bisaya, is grilled milkfish stuffed with tomato, onion and ginger. Here's the marinade and the method.
In this article
To learn how to marinate boneless bangus, start simple: soak the butterflied fish in calamansi juice, soy sauce, garlic and black pepper for 30 minutes to 2 hours in the fridge. Then stuff it with tomato, onion and ginger and grill it until the skin is smoky and blistered. That's inihaw na bangus in Tagalog, or sinugbang bangus in Bisaya, a favourite at backyard grills from Cebu to Davao.
Bangus in English and Why Boneless Matters
Bangus is milkfish in English, the national fish of the Philippines. It is mild, slightly sweet and very good on the grill. The catch is that bangus is famous for its many fine bones, which is why "boneless bangus" (deboned bangus, often sold marinated as daing na bangus) became so popular. Market vendors and supermarkets sell it already deboned and butterflied, frozen or fresh.
For grilling whole and stuffed, you can use either a whole deboned bangus (opened along the back) or a regular whole fish cleaned through the belly. If you're curious about other fish names in Bisaya and Tagalog, our fish names guide and fish name translator can help.
How to Marinate Boneless Bangus: Marinade Options
| Marinade style | Main ingredients | Flavour |
|---|---|---|
| Classic calamansi-soy | calamansi, soy sauce, garlic, pepper | Salty, citrusy, all-purpose |
| Daing style | cane vinegar, garlic, pepper, salt | Tangy, like breakfast daing |
| Sweet-savoury | soy sauce, calamansi, a little brown sugar | Caramelises well on the grill |
| Simple salt | salt, pepper, calamansi | Lets the stuffing shine |
How long to marinate bangus
Bangus is delicate. For the calamansi-soy marinade, 30 minutes to 2 hours is enough. A vinegar-based daing marinade can go overnight in the fridge, but too long in strong acid can make the flesh soft. Always marinate in the refrigerator.
Ingredients
- 1 large boneless bangus (about 700 g to 1 kg), butterflied, or 2 smaller fish
- 4 tbsp calamansi juice (or 2 tbsp lemon juice)
- 3 tbsp soy sauce
- 4 cloves garlic, minced
- 1/2 tsp ground black pepper
- 2 medium tomatoes, diced
- 1 medium red onion, diced
- 1 thumb-size piece ginger, finely chopped or cut into thin strips
- 2 stalks spring onion, chopped
- 1/2 tsp salt
- 1 tbsp cooking oil
- Banana leaves or aluminium foil
- Toothpicks or kitchen twine
For the dipping sauce (sawsawan):
- 3 tbsp soy sauce
- 2 tbsp calamansi juice or vinegar
- 1-2 chillies (siling labuyo), chopped
- Sliced onion
Instructions
- Rinse the bangus and pat dry. If using a whole un-deboned fish, clean it and make 2-3 shallow slits on each side.
- In a bowl, mix the calamansi juice, soy sauce, garlic and pepper. Place the fish in a shallow dish, pour over the marinade and turn to coat. Cover and refrigerate for 30 minutes to 2 hours.
- While it marinates, mix the tomatoes, onion, ginger, spring onion and salt in a bowl. This is the stuffing.
- Remove the fish from the marinade and drain lightly. Spoon the stuffing onto one half of the butterflied fish (or into the belly cavity), then fold closed. Secure with toothpicks or tie with twine.
- Brush the outside with oil. Wrap loosely in wilted banana leaves or foil if you want a juicier result, or grill directly if your grill grate is well oiled.
- Grill over medium-hot charcoal for about 10-12 minutes per side, until the flesh is opaque and flakes easily. If unwrapped, turn only once to avoid breaking the skin.
- For an oven version, bake wrapped in foil at 200°C for about 20-25 minutes, then unwrap and broil for 3-5 minutes for colour.
- Mix the dipping sauce ingredients. Serve the fish hot with steamed rice, puso and the sawsawan.
Tips for Perfect Grilled Bangus
- Oil the grate well. Bangus skin sticks easily, and a fish-grilling basket is a good investment.
- Medium heat, not blasting heat. You want the inside cooked before the skin burns.
- Banana leaves add aroma and protect the fish. Pass them quickly over a flame to soften them first.
- Don't over-marinate in strong acid, or the texture turns mushy.
Inihaw na Bangus vs Daing na Bangus
| Dish | Method | Typical time to serve |
|---|---|---|
| Inihaw / sinugbang bangus | Stuffed and grilled whole | Lunch, dinner, gatherings |
| Daing na bangus | Vinegar-garlic marinade, pan-fried | Breakfast with garlic rice |
| Paksiw na bangus | Simmered in vinegar and ginger | Everyday home meal |
Grilled bangus is a natural partner for other sugba (grilled) favourites. Pair it with Pinoy pork barbecue and a fresh kinilaw for a classic Bisaya spread.
Frequently Asked Questions
What is bangus in English?
Bangus is milkfish, the national fish of the Philippines. In Bisaya it is also called bangus.
How do you marinate boneless bangus?
Combine calamansi juice, soy sauce, garlic and black pepper, coat the fish and refrigerate for 30 minutes to 2 hours. For a tangier daing style, use cane vinegar, garlic, salt and pepper.
How long do you grill bangus?
Over medium-hot charcoal, grill about 10-12 minutes per side for a large fish, until the flesh flakes easily. Smaller fish need less time.
Can I cook inihaw na bangus in the oven?
Yes. Wrap the stuffed fish in foil and bake at 200°C for 20-25 minutes, then unwrap and broil briefly for a charred finish.
