Inihaw na Tilapia: Grilled Stuffed Tilapia
Inihaw na tilapia is whole tilapia stuffed with tomatoes, onion and ginger, wrapped in foil and grilled until the flesh is moist and smoky.
About Inihaw na Tilapia
Inihaw na tilapia is whole grilled tilapia stuffed with tomatoes, onion and ginger. It is smoky and moist, often grilled over coals and served with a soy-calamansi dip. Inihaw means grilled.
Inihaw na tilapia is a simple, fresh dish that works well on a charcoal grill. Stuffing the fish with tomatoes, onion and ginger keeps it moist and flavors it from the inside. The smoky flavor goes beautifully with a calamansi-soy dip.
Ingredient notes
- Whole tilapia: scaled and cleaned.
- Tomatoes, onion and ginger: the stuffing.
- Salt and pepper: simple seasoning.
- Banana leaf or foil: protect the fish from sticking.
Tips for the best Inihaw na Tilapia
- Score the fish. So it cooks evenly.
- Wrap before grilling. To prevent sticking.
- Grill over moderate heat. Turn once.
- Check doneness. The flesh should be opaque.
What to serve with Inihaw na Tilapia
Serve with steamed rice and a dip of soy sauce, calamansi and chili.
Variations and substitutions
- Banana leaf: use for extra aroma.
- Oven: bake at 200 °C.
Storing and reheating
Best fresh. Refrigerate for up to 2 days and reheat gently.
Frequently asked questions
How do I know it is done?
The flesh turns opaque.
Can I use fillets?
Yes, wrapped in foil.
What dip goes with it?
Soy sauce and calamansi.
How do I stop the fish from sticking?
Oil the grill well or wrap the fish in banana leaf or foil.
Can I use another fish?
Yes. Bangus, pompano and mackerel work.
