Wrapped in our backyard banana leaves, stuffed with onions and tomatoes, slightly charred from the flame grilling, inihaw na bangus has got to be one of the flagship dishes of my childhood. It usually went with Dad’s ginisang munggo with a few pieces of suaje shrimps and a coupla bunches of dahon ng ampalaya for the final add on.
Fast forward to today, I usually do a spin off of my childhood’s inihaw na bangus except that I bake it, makes use of the belly part only and fired up by some few additional spices. Oh, and the price for living in a building? No banana leaves around!!!! So I usually settle for the next best thing– aluminum foil!
Healthy, totally scrumptious and easy to make, Jake and I can gobble this up (even without rice) in all of 3 minutes!
Baked Bangus Belly
2 pcs bangus belly
1 red onion, sliced
1 tomato, sliced
4 cloves of garlic, minced
2 tbsps fresh basil, chopped (optional)
1 tsp, fresh spring onions (dahon ng sibuyas)
1 stalk of lemon grass, pounded (optional)
1/4 tsp paprika
salt and pepper to taste
Preheat oven to 300 degrees c.
Season bangus belly with salt and pepper
On a piece of bangus belly (skin down), place all ingredients. Top with the remaining slice of bangus belly. Wrap in foil.
Bake for 30 minutes. Serve warm.
4 tbps cane vinegar
1 tbsp soy sauce
2 tbsps chopped onion
1 red sili
1 clove chopped garlic
Mix everything together and pour in a small bowl. Serve with the baked bangus.