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Inihaw na Isda

Inihaw na Isda

Inihaw na Isda is whole fish grilled to perfection, a beloved staple across the Philippines with Cebu being one of its strongest traditions. Fresh fish — whether it's galunggong, lapu-lapu (grouper), or tanigue (spanish mackerel) — is simply seasoned with salt and calamansi, then grilled over glowing charcoal until the skin crisps and the flesh is moist and flaky. The beauty of this dish is in its simplicity: it lets the natural sweetness of the fish shine through. It's almost always served with sinangag (garlic fried rice), itlog (fried egg), and a tangy tomato-vinegar dipping sauce called sawsawan.

Prep: 10 min Cook: 20 min 4 servings From Cebu

Ingredients

2 4 6 8 10
  • 600 g Whole Fish (galunggong, lapu-lapu, or tanigue)
  • 10 g Coarse Sea Salt
  • 6 pcs Calamansi, halved
  • 4 pcs Garlic cloves, crushed
  • 30 ml Coconut Vinegar
  • 20 ml Vegetable Oil
  • 3 g Ground Black Pepper
  • 2 pcs Tomatoes, diced (for sawsawan)
  • 1 pcs Onion, diced (for sawsawan)
  • 2 pcs Siling Habla (red chili), sliced (for sawsawan)
  • 15 ml Fish Sauce (for sawsawan)
  • 4 pcs Calamansi (for sawsawan)

Nutrition per serving

Calories 245
Protein 30.5g
Fat 10.8g
Carbs 3.2g
Fiber 0.2g
Sugar 1.5g
Sodium 580mg

Per serving (4 servings). Values are estimates.

Instructions

  1. Clean the fish thoroughly — remove the gills, scales, and innards. Make 3-4 diagonal slashes on each side of the fish, going deep enough to reach the bone. This helps the fish cook evenly and lets the seasoning penetrate.

  2. Rub the fish all over with coarse sea salt and crushed garlic, including inside the slashes and the belly cavity. Squeeze calamansi juice over the fish and let it rest for 10-15 minutes. This simple salt-calamansi treatment is the classic Filipino way of seasoning fish.

  3. Prepare the sawsawan (dipping sauce) while the fish marinates. Mix diced tomatoes, diced onions, sliced chili, fish sauce, and calamansi juice in a small bowl. Set aside — this tangy, slightly spicy sauce is what makes grilled fish truly delicious.

  4. Heat your charcoal grill until the coals are hot and ash-covered. If using a gas grill, preheat to high. Lightly brush the grill grates with vegetable oil to prevent the fish from sticking.

  5. Place the fish on the grill, skin-side down first. Grill for about 8-10 minutes without moving it — patience is key. If you flip it too early, the skin will tear. You'll know it's ready to flip when the skin releases easily from the grill.

  6. Flip the fish and grill for another 6-8 minutes on the other side. Baste with a little vegetable oil and squeeze more calamansi over it during grilling. The fish is done when the flesh is opaque and flakes easily with a fork.

  7. Serve the whole grilled fish on a large platter, garnished with fresh calamansi halves. Pair it with the sawsawan, sinangag (garlic fried rice), and sliced raw tomatoes and onions. In Cebu, this is how lunch is done right.

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UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.

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