Inihaw na Tilapia, Grilled St. Peter Fish

Inihaw na Tilapia, Grilled St. Peter Fish
Inihaw na Isda is another of my all time favourite, and suppose to be the favourite also of most Pinoys. Inihaw na tilapia Pinoy style, the fish is wrapped in banana leaf and grilled in charcoal fire. On this recipe I stuffed the fish with a mixture of chopped tomatoes, onions, ginger and green chili. Wrapping the fish with banana leaf will prevent the fish skin from burning, this is necessary since I have removed the scales of the fish. The banana leaf will also give the fish that special aroma which eliminates the unpleasant fishiness of the fish. The fish is also wrapped with aluminium foil to trap all those juices from the fish which produce steam to evenly cook the fish into a succulent grilled fish dish.


1 kilo large size tilapia, St. Peter fish, 1/2 kilo a piece
2 medium size tomato, chopped
1 medium size onion, chopped
1 thumb size ginger, chopped
2-3 pcs. green chili, chopped
banana leaf

Cooking procedure:

Inihaw na Tilapia, Grilled St. Peter Fish - Gallery

Remove gills and scale of tilapia, using a scissor cut pins and tail. Slit at the back of tilapia and remove innards leaving the stomach fats. Wash fish including cavities and drain. Rub skin and cavities with salt and set aside. To prepare stuffing, in a bowl toss onion, ginger, tomato and generously season with salt. Stuff fish cavity with the mixture. Wrap fish with banana leaf then with aluminium foil. Grill over charcoal for 8 to 10 minutes on each side. When done unwrap and serve with dipping sauce mixture of soy sauce, kalamansi and siling labuyo.

See related inihaw na isda / grilled fish recipe:

Inihawna Alumahan
Inihaw na Bangus
Inihaw na Buntot ng Malasugi
Inihaw na Tulingan
Inihaw na Tuna


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