Grilled Red Snapper Ilonggo Style,
Sinugba style ng mga Ilonggo, how to make delicious grilled red snapper and how Illongo’s make it so special in recipe.
So don’t worry about the burnt skin, upon serving, these charcoal grilled skin is removed or discarded of course! But if you don’t want it burnt, you can wrap it with a foil. (but foil is much of the same thing when cooked with food). Discard the top skin and only the flesh are eaten with the spicy dipping soy sauce and ensaladang talong or any fresh vegetables.
Inihaw na Maya Maya (Sinugba)
- 1 large Maya-Maya (Red Snapper)
- 1 bundle lemongrass (Tanglad), thin slice
- ¼ cup Sesame oil
1. Heat grill to medium high heat (350-375°F)
2. Clean and rinse fish under cold water.
With a clean paper towel dry off both side of the fish. This will help keep the skin from sticking to the cooking grates.
3. Stuff the cavity of the fish with lemongrass and pour sesame oil inside the cavity.
4. Brush each side of the fish with salt, pepper and sesame oil.
5. Using a paper towel and tongs brush the grill grates with oil.
6. Place fish on grill and cook each side for 10-20 minutes depending on thickness of fish** minutes turning once, until meat is flaky and can easily be pulled apart with a fork.
**Grilling ratio: 10 minutes for every 1 inch thickness of fish.
7. Remove from grill and serve on a plate with banana leaves and favorite dipping sauce. Enjoy!
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