Inihaw na Bangus

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Bangus or Milkfish is the Philippines' national fish. It is milky as the name implies, and the part I so like is the belly. Inihaw na Bangus or Grilled Bangus can be done without foil, but I prefer mine wrapped in it so that the juices are saved. There are so many tricks but here's mine which I adapted from my brother-in-law.
  1. Salt the fish. Set aside.
  2. Chop tomatoes, onion leaves and garlic.
  3. Season with salt and pepper. Mix
  4. Stuff the mixture inside the belly and properly wrap with foil.
  5. Grill.
I like the combination of the three only. My bother-in-law put ginger but I kind of dislike the smell; I don't add. The garlicky flavor and aroma amuse me, though. I love garlic:). My Inihaw na Bangus now is comparably tasty and juicy than before.