Inihaw na Tilapia

Ingredients:

• 1 whole tilapia (cleaned and scaled)

• 2 tomatoes (chopped)

• 1 onion (chopped)

• 1 thumb-sized ginger (sliced thinly)

• 1 tsp salt

• 1 tsp pepper

• 2 tbsp soy sauce (optional, for extra flavor)

• Banana leaves or aluminum foil (optional for wrapping)

Instructions:

1. Prepare the stuffing:
   In a bowl, mix the chopped tomatoes, onion, and ginger. Add a little salt and pepper. This will be the “palaman” inside the fish.

2. Season the tilapia:
   Rub the tilapia with salt and pepper on both sides and inside the belly.

3. Stuff the fish:
   Fill the belly of the tilapia with the tomato-onion-ginger mixture.

4. Wrap (optional):
   You can wrap the tilapia in banana leaves or aluminum foil to keep it moist and to prevent it from sticking to the grill.

5. Grill:
   Preheat your grill.
   Grill the tilapia over medium heat for about 6–8 minutes per side, or until the fish is cooked through and the skin is slightly crispy. (If unwrapped, brush lightly with oil while grilling.)

6. Serve:
   Serve hot with a dipping sauce like toyomansi (soy sauce + calamansi) or spicy vinegar!

Toyomansi Sawsawan (Soy Sauce + Calamansi Dip)

Ingredients:

• 3 tbsp soy sauce

• 3 pcs calamansi (or 1 small lemon)

• 1 small red onion (chopped finely)

• 1 siling labuyo (chili), chopped (optional)

• 1 tsp vinegar (optional, for extra kick)

Instructions:

1. Squeeze the calamansi juice into a small bowl.

2. Add the soy sauce.

3. Stir in the chopped onion and chili.

4. Add a splash of vinegar if you want it a bit tangy.

5. Mix well and serve alongside your inihaw!