Inihaw na Isda – Filipino Grilled Fish with Dipping Sauce
Filipino inihaw na isda is one of those dishes you crave when the sun’s out, or maybe you’re just too hungry for anything fussy. I mean, have you ever stood by a grill, tummy rumbling, catching a whiff of smoky, charred fish and started drooling on the spot? Total day-maker! But sometimes you’re not sure what fish to grab, or how to get that sauce just right. It’s not as intimidating as it looks, I promise. Actually, prepping inihaw na isda is way easier than figuring out what to bring for a potluck. Oh and if you want your dinner spread to really wow, you could even team it up with Filipino grilled pork BBQ or just have a side of garlic fried rice. Grill party, here we come! 
What is inihaw na isda?
Let’s get straight to it. Filipino inihaw na isda is basically fish—yep, whole fish—grilled over hot coals or a stovetop for that trademark smokey flavor. There’s something about the skin turning crispy and the inside staying juicy that just gets me every time. It’s simple, it’s honest, and it tastes like a beachside picnic, even if you’re just in your backyard.
Usually, folks grab tilapia, bangus (milkfish), or sometimes whatever’s freshest at the market—nothing too fancy. The fish takes a quick dip in a bit of marinade, then hits the grill until it’s cooked through and just a tiny bit charred. And let’s not forget the dipping sauce! Honestly, dunking each piece in that punchy, citrusy combo? Pure joy. If you dig Filipino home cooking, this one really shows you how love and patience are way tastier than some overpriced “five-star restaurant” meal.
Choosing fresh fish
Alright, before we get the grill going, let’s chat about picking the right fish. Freshness is basically the deal breaker here. If your fish was swimming this morning, you’re golden. But even at the store, you can find good ones with a little attention.
Check the eyes. Cloudy and sunken? Nope. You want bright, clear, and a little shiny.
The gills should be reddish and moist. Brown or slimy gills equal a hard pass.
Give the fish a poke—yep, right through the packaging. The flesh should bounce back.
And last thing, do the “smell test.” It should smell clean, sort of briny, not like something left in the fridge too long.
I’ve learned (the hard way) that picking the freshest tilapia or bangus makes your inihaw na isda taste, I swear, ten times better. A bad fish will ruin your whole meal faster than you can say “where’s the sawsawan?”
Preparing the marinade
Oh man, the marinade’s actually the sneaky secret here. It’s not complicated—no need for ten spices from the back of your cupboard. But it makes the fish super flavorful, right down to the bones.
So here’s what usually goes into it: a healthy pour of calamansi or lemon juice, a splash of soy sauce, just a pinch of salt and pepper, a crushed garlic clove if you want, and some chopped onion or green onions for kicks. Mix that up (I sometimes just use my hands), and you’re good.
Sometimes I’ll toss in a bit of chili for a kick or even a drizzle of oil, especially if the fish is pretty lean. Make sure you get into the slits on the fish—don’t be shy! If you skip this step or skimp on the flavors, the end result might taste a little “meh.” Ask me how I know.
Marinating fish
Here’s where the magic starts, and also where patience pays off. Once you’ve mixed up your marinade, lay out your fish (all cleaned and gutted—gross but necessary) and pour the marinade right over it. Make sure to rub it everywhere, even inside the belly. If you made those little slits? Get the marinade in there too! Leave it to hang out for about 30 minutes (or an hour if you’re not in a rush).
Just a heads-up—don’t let it sit overnight. If you do, it’ll get a little mushy and taste way too strong.
Pro tip: Put the fish in a resealable bag, push out the air, and let it chill in the fridge. That helps the marinade get all up in those fibers. I never skip this, because grilling straight from the store sometimes leaves you with a bland, sad dinner. Nobody wants that!
“Ever since following this marinade and letting the fish soak, everyone at home thinks I took a cooking class. Spoiler—nope, just this quick trick!” – Jenny A.
Grilling techniques
I’ll admit—grilling can be a bit intimidating at first. You picture fish sticking, falling apart, burning to a crisp, right? Promise, once you get the hang, you might even brag about your “legendary” grill skills.
Here’s my way: Preheat the grill. Let those coals get gray and hot, or heat up the grill pan until a drop of water sizzles. Rub a little oil on the grate, or just on the fish skin itself (learned that one by trial and error). Place your marinated fish on, and don’t move it right away—let it get those nice grill lines, usually about 4-5 minutes each side for a medium fish.
Small hack—use a wide spatula or two for flipping, especially if you want that Instagram-worthy look. And if using thin fish, maybe wrap them in banana leaves to stop sticking. Don’t walk away while grilling… trust me, it seems fast then just—burnt.
Serving with dipping sauce
Okay, let’s be real—the dipping sauce is where it’s at. Filipinos call it sawsawan, and everyone’s got an opinion on it (every family swears theirs is best, mine too). Basically, you can freestyle based on what you’ve got, but here’s the usual MVP mix: soy sauce, calamansi or lemon, chopped tomatoes, red onions, and sometimes chili rounds if you want it spicier.
Instead of measuring, just taste as you go. Some like it salty, some tangy, others nuclear with spice. Pour in a small bowl for everyone to dunk or drizzle over their rice. Oh! And serve the fish hot, right off the grill. With some garlic fried rice on the side? Heaven, honestly.
If you want it all-out Pinoy, put out a “sawsawan bar” so people can build their own. Makes for a fun, low-key party thing, and trust me, people love being in control of their flavors.
Party presentation tips
Want your Filipino inihaw na isda to look like it came out of a restaurant but without the fuss? Here are a few easy party tips:
- Lay your fish on a banana leaf-covered platter for that just-caught vibe.
- Sprinkle fresh herbs or chopped tomatoes on top for color.
- Pair with garlic fried rice, tomato salsa, or even some Filipino side salads to show off the spread.
- For a backyard hangout, serve with cold drinks and easy-grab sauces.
Nobody’s expecting fancy, but if you add little details, everybody’s gonna have their phones out for “before we eat” pics. Promise you’ll have no leftovers.
Common Questions
Q: Can I use frozen fish?
A: You could, but fresh fish really gives you better flavor and texture. Just thaw it fully and dry it off well.
Q: What’s the best fish for inihaw na isda?
A: Tilapia and bangus are popular, but honestly, any firm white fish will work. Try snapper or even mackerel if you like bold flavor.
Q: Is grilling without banana leaves OK?
A: Totally fine. Banana leaves prevent sticking, but oil and a clean grill work too. Just keep a close eye on it so it doesn’t char too much.
Q: Any tips for making it less messy?
A: I line my grill with foil or use a wire basket. Makes flipping easier and stops your fish from falling apart.
Q: Can I grill this indoors?
A: Yep, a stovetop griddle works! You won’t get the full charcoal smokiness, but it’s still tasty.
Your Next Family Favorite Awaits
So if you’ve ever wanted to make Filipino inihaw na isda but thought it needed a pro chef or some secret family technique—nah. Anyone can do it. It’s all about fresh fish, a quick marinade, and not being scared of the grill. Try it out for your next family meal, backyard hang, or sudden weekday craving. For more fish grilling ideas, check this fantastic Inihaw na Bangus Recipe or try out this Oven Grilled Whole Fish (Inihaw na Isda) if you want to skip the charcoal setup. If you’re stuck on what to share for a potluck, there’s plenty of inspiration to find in fun Reddit threads like Ano kayang pwedeng dalhin sa potluck na pinoy food but good for… There’s really no excuse now—grab a fish and get grilling! 
Inihaw na Isda
Ingredients
Fish and Marinade
- 4 pieces whole fish (tilapia or bangus) Choose fresh fish for best flavor.
- 1/4 cup calamansi or lemon juice For the marinade.
- 2 tablespoons soy sauce For the marinade.
- 1 teaspoon salt To taste.
- 1/2 teaspoon black pepper To taste.
- 1 clove garlic, crushed Optional, for added flavor.
- 1 medium onion, chopped Optional, for added flavor.
Dipping Sauce (Sawsawan)
- 1/4 cup soy sauce For the dipping sauce.
- 1 piece calamansi or lemon, juiced To add tang to the dipping sauce.
- 1 large tomato, chopped For color and flavor.
- 1 small red onion, chopped For flavor.
- 1 piece chili, sliced Add for spice based on preference.
Instructions
Preparation
- Choose fresh fish with clear eyes, bright gills, and a clean smell.
- Prepare the marinade by mixing calamansi juice, soy sauce, salt, pepper, garlic, and onion.
- Rub the marinade all over the fish and let it sit for 30 minutes in a resealable bag in the fridge.
Grilling
- Preheat the grill until coals are gray and hot or heat a grill pan.
- Rub a little oil on the grill grate or the fish skin.
- Place the marinated fish on the grill and cook for about 4-5 minutes on each side.
- Use a wide spatula for flipping to avoid breaking the fish.
Serving
- Prepare the dipping sauce by mixing soy sauce, calamansi juice, chopped tomatoes, red onions, and chili.
- Serve grilled fish hot, with the dipping sauce on the side.
