The best Inihaw na Tilapia with saw sawan
Inihaw na tilapia, also known as grilled tilapia, is a common and beloved dish in the Philippines, celebrated for its simplicity, versatility, and delicious flavor. This dish is a staple in many Filipino households and is often enjoyed during family meals, gatherings, or even as a quick and satisfying everyday dish. The preparation of inihaw na tilapia is incredibly straightforward, requiring only a few basic ingredients: fresh tilapia, salt, and pepper to taste. Unlike other dishes that may call for a variety of spices or complex marinades, inihaw na tilapia relies on the natural flavor of the fish, enhanced by the smoky aroma from the grilling process. This simplicity allows the dish to be accessible to anyone, regardless of their cooking experience, while still delivering a flavorful and satisfying meal.
There are many methods to prepare inihaw na tilapia, ranging from grilling over hot charcoal to using a gas grill or even an oven broiler. However, this recipe will focus on the quickest and simplest way to cook it, ensuring that even beginners can achieve great results. To start, clean the tilapia thoroughly, removing the scales and innards, and make a few diagonal cuts on both sides of the fish to help it cook evenly and absorb the seasoning. Season the fish generously with salt and pepper, both inside and out, and let it sit for a few minutes to allow the flavors to penetrate. While the fish is marinating, you can prepare your grill. If you have access to hot charcoal, this is the ideal method, as it imparts a distinct smoky flavor that elevates the dish. However, if charcoal is not available, a gas grill or even a stovetop grill pan will work just fine.
Once the grill is hot, place the tilapia directly on the grates and cook for about 5-7 minutes on each side, or until the skin is crispy and the flesh is opaque and flaky. Be careful not to overcook the fish, as this can dry it out and diminish its natural flavor. As the fish grills, you’ll notice the enticing aroma filling the air, a sure sign that your inihaw na tilapia is almost ready to be enjoyed. When done, transfer the fish to a serving plate and let it rest for a minute or two before serving.
Inihaw na tilapia is best eaten warm, paired with a generous serving of steamed white rice. The combination of the smoky, slightly salty fish and the soft, fluffy rice is a match made in culinary heaven. To enhance the flavor, you can serve the fish with a dipping sauce, such as toyomansi, which is a mixture of soy sauce and calamansi (a Filipino citrus fruit). For those who enjoy a bit of heat, you can add sliced red chili to the sauce for a spicy kick. This dipping sauce not only complements the fish but also adds a tangy and savory element that balances the dish perfectly.
In addition to being a main dish, inihaw na tilapia can also be served as “pulutan,” a term used in the Philippines to describe finger foods or snacks that are typically enjoyed with alcoholic beverages. Its crispy skin and tender flesh make it an excellent accompaniment to cold drinks, especially during casual gatherings or celebrations. Whether you’re enjoying it as part of a hearty meal or as a snack with friends, inihaw na tilapia is sure to satisfy.
Personally, I prefer grilling tilapia over hot charcoal because it gives the fish a unique smoky flavor that cannot be replicated by other cooking methods. However, the choice of grilling method ultimately depends on your preferences and the tools you have available. Regardless of how you choose to cook it, inihaw na tilapia remains a delicious and versatile dish that showcases the beauty of Filipino cuisine. Its simplicity, combined with its rich flavor and cultural significance, makes it a dish worth trying and sharing with others.
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Inihaw na Tilapia – Easy and Simple Recipe
Description
Inihaw na tilapia, also known as grilled tilapia, is a common dish in the Philippines. This tilapia dish is very basic; it is made with the fish tilapia, salt, and pepper to taste, with no spices added. Inihaw na tilapia has many methods to prepare, but this recipe will show you the quick and simplest way to cook. Inihaw na Tilapia is best eaten warm with a pair of warm white rice. You can serve the fish alone or with a dip sauce of toyo mansi, a soy sauce with calamansi, and add red chili for a spicy taste if desired. This can be served as a main dish, or "pulutan,” paired with cold beverages. By the way, I usually grill tilapia using hot charcoal; it tastes better, but it depends on your preferences.
Ingredients
Instructions
Gather all the ingredients needed for the recipe.
Clean the fish tilapia, remove the innards. Scales and cut the gills. Wash the fish to remove excess blood and dirt, drain well and pat dry using a paper towel.
Rub salt and ground black pepper all over the fish. Set it aside.
Grill the fish on each side for 5 minutes or until well cooked through. Flip it over to cook the other side.
Note: Pre-heat the grill and spray oil on the grill to avoid the fish sticking to the grill.Transfer to a plate lined with banana leaves. Serve it warm with a prepared dip sauce or a spicy toyomansi. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 271kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 3.1g16%
- Cholesterol 125mg42%
- Sodium 1874mg79%
- Potassium 755mg22%
- Protein 50.2g101%
- Calcium 26 mg
- Iron 1 mg
- Vitamin D 320 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
