Inihaw na Isda sa Tanglad

Inihaw na Isda sa Tanglad
Inihaw na Isda sa Tanglad. Tired of grilled fish with lots of tomatoes and onions stuffing, I myself wanted to try to get out to that standard tomatoes and onions stuffing of Inihaw na Isda. Everyone knows that the most basic and best seasoning of Inihaw na Isda is just a salt rub, but at times we want a more complex flavors, and of course get rid of some of the fishiness of our Inihaw na Isda. Today I would like to share a very simple alternative stuffing for Inihaw na Isda, tanglad and kalamansi.

To make my Inihaw na Isda sa Tanglad, I just rub the fish inside and outside with salt then drizzled with kalamansi juice and stuff the cavities with crushed tanglad and the kalamansi skins. To trap the aroma of the tanglad and have it infused to the fish, I then wrapped seal the fish with banana leaves. This will also protect the fish from burning, similar to a Pinaputok na Isda.

Inihaw na Talakitok sa Tanglad

Here is the recipe of my Inihaw na Isda sa Tanglad.


1 medium sized talakitok
3 stalks tanglad, trimmed, crushed
2-3 kalamansi
banana leaves

Cooking procedure:

Remove gills and scale of the talakitok. Slit the belly of talakitok all the way to the flesh to form a packet inside the fish and remove innards leaving the stomach fats. Wash fish including cavities and drain. Rub skin and cavities with salt. Drizzle the inside cavities and skin with kalamansi, then stuff the kalamansi skins and crushed tanglad evenly distributed in the fish cavities. Wrap the fish with at least two layers of banana leaves. Grill over charcoal for 5 to 8 minutes on each side. When done unwrap and serve with dipping sauce mixture of soy sauce, kalamansi and siling labuyo.


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