Grilled bangus (milkfish) with tomato and itlog na maalat (salted egg) salad

Ingredients :

1 pc. bangus (about 3/4 kilo)
1/4 c. vinegar
1 whole garlic, minced
1/2 tsp. of pepper
1 tsp. of salt
1 tsp. of sesame seed oil

Cooking procedure :

With a very sharp knife, cut the fish along the back from head to tail. Open up the fish and cut along the spine to separate the flesh until the fish is divided into 2 equal parts, but attached along the middle (the front part of the fish’s body). Discard the spine. Remove the gills and intestines. Wash and drain on paper towels.

(This is optional : Using small tweezers, pick the bones of the fish and pull them out. Hold the fish with one hand and use your fingers to push the flesh towards you. When the ends of the small bones stick out, pull them out with the tweezers.)

Mix together the vinegar, garlic, pepper and salt. Stir well until salt is dissolved. Place fish, skin side down, on a glass platter. Pour vinegar mix over the flesh of the fish. Cover with a cling wrap and let sit in the refrigerator for at least 4 hours, turning the fish every hour.

Grill fish over live coals. Remember to brush the grill with a little oil before laying the fish on it to prevent sticking. Place the fish on the grill, skin side down. Cook for 10 minutes; turn over. Cook for another 10 minutes, turn over and brush fish flesh with sesame seed oil. Transfer to a plate and serve at once with salted egg and tomato salad.

For the salted egg and tomato salad :

Dice 2 salted duck eggs (itlog na maalat) and 4 tomatoes. Toss with 1/2 tsp. of finely chopped fresh parsley.

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