"Unveiling the Secrets of Inihaw na Isda" invites readers on a culinary expedition to discover the tantalizing world of grilled fish. This beloved Filipino dish, known for its simplicity and depth of flavor, showcases the art of transforming fresh catch into a delectable masterpiece. Marinated in a blend of soy sauce, calamansi juice, garlic, and spices, the fish is imbued with savory and tangy notes before being skillfully grilled over charcoal or an open flame.
The magic of Inihaw na Isda lies in the grilling process, which imparts a smoky aroma and a charred exterior while keeping the flesh moist and tender within. Whether enjoyed seaside at a beachside grill or prepared at home for a family feast, this dish embodies the essence of coastal living and the joy of savoring freshly caught seafood. With each succulent bite, diners are transported to the shores of the Philippines, where the sea meets the grill, and culinary traditions are celebrated with every flavorful morsel.
Inihaw na Isda or Grilled Fish Recipe by Kulinarya
Ingredients: Serve 4- 2 pampano
- 2 tbsp calamansi juice
- 2 tsp coarse salt
- ¼ tsp black pepper, freshly ground
- 1 tbsp olive oil
Preparation:
- Remove the gills and innards of the fish and wash thoroughly under running water. Pat dry with paper towels.
- Just before grilling, rub the entire fish with calamansi juice. Season with salt and pepper.
Cooking:
- Get the grill very hot. Position the grill grate 4 inches from the heat. Brush grill grate with oil.
- Put the fish on the grill. Drizzle with olive oil.
- Broil until the fish releases easily from the grate, about 2 minutes per side. end
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