This dish is essentially the same as my inihaw na tilapia, so this can be called inihaw na bangus (milkfish in Tagalog). I used the same stuffing and wrapping with banana leaves. If you noticed, the banana leaves I used are really shiny. Before using banana leaves for cooking, it is passed over flame to melt the banana wax and gives the shiny finish. This also makes the banana leaves more pliable for wrapping the fish.

 

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The difference lies in the preparation of the fish. Milkfish are really bony, with a lot of tiny bones interspersed with the flesh. The fish is sliced from the back exposing the whole cavity. I ask the fishmonger to remove all entrails and debone the fish for me, removing the main trunk and other bones visible. At home, prior to stuffing, I still try to remove as much bones as I can. I spread the stuffing all over the exposed cavity and close it again before wrapping with banana leaves. Grilling takes longer, my measure for doneness is that the third layer of banana leaves is all so burnt. Part of the skin is burnt as well but it still tastes good with a smoky flavor.

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What I do like about milkfish is the layer of fat in the cavity that is really melts in the mouth. It more than makes up for the fishbones!

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