Inihaw na Isda
A delicious Filipino grilled fish dish that boasts a smoky flavor and a crispy skin while remaining juicy inside. Perfect for any gathering or family meal.
Servings: 4 servings
Calories: 250kcal
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.
Notes
Serve with garlic fried rice for a traditional touch. For a fun twist, create a sawsawan bar with various dipping ingredients for guests to customize their flavors.