Inihaw na tilapia with salted egg or grilled tilapia. This recipe may not be your typical inihaw na tilapia. In this recipe, the fish tilapia is prepared with certain spices for stuffing, along with a salted egg. From the very basic inihaw na tilapia, salted egg is added to the ingredient list to bring out the natural taste of the fish. It tastes creamy, juicy on the meat, and a bit salty, which makes the dish more delectable. The dish is best eaten warm with a bowl of warm rice. The inihaw na tilapia with salted egg can be served plain or with toyo mansi, a calamansi-soy sauce dip that you can spice up with red chili if you go with it. For a smokey taste, grill the tilapia fish using hot charcoal; it tastes better, but it depends on your preferences.
Gather all the ingredients needed for the recipe.
Clean the fish tilapia and remove the innards. Scale and cut the gills. Wash the fish to remove excess blood and dirt, drain well, and pat dry using a paper towel. Set it aside.
Prepare the stuffing, like garlic, ginger, and onion. Peel and chop them, and put them in a mixing bowl.
Add a salted egg, a few pinches of salt, and freshly ground black pepper to taste. Mix them until well combined.
Stuff the tilapia with the prepared spice mixture, then rub salt and pepper to taste before grilling.
Grill the fish on each side for 5 minutes or until well cooked through. Flip it over to cook the other side.
Transfer to a plate lined with banana leaves. Serve it warm with a prepared dip sauce or a spicy toyomansi. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
