Hailing from the Negros region, chicken inasal is a popular Filipino dish. Unlike other barbecue recipes that use soy sauce, however, inasal uses different ingredients that give off a unique flavor.

Background aside, we now give you a new variation of inasal: bangus inasal. After you tried this, this will be your new favorite, for sure. You can thank us later.

Bangus Inasal Style With Manga Rachada

Ingredients

1-420g Sarangani Bay Deboned Bangus, Unseasoned

½ cup Sprite or 7-up

1 stalk lemongrass, chopped

1 tsp ginger, crushed

2 tbsp calamansi juice

½ tsp salt

¼ tsp black pepper

2 tbsp achuete oil

Manga Rachada

1 large green mango, pith removed & sliced thick

1 cup vinegar

¼ cup sugar

1 tsp salt

1tsp peppercorn

3-4 pcs shallots

Procedure

Mix together sprite, lemongrass, ginger, calamansi juice, salt and pepper. Pour over bangus and allow to marinate for 2 hrs in the chiller.
In a non-stick pan or grill brushed lightly with cooking oil.
Drain the bangus from the marinade.
Brush lightly with achuete oil and cook bangus, brushing with the marinade and achuete oil alternately.
Serve with manga rachada and garlic rice.
For the Manga Rachada:
Combine vinegar, sugar, salt, peppercorn and shallots in a sauce pan.
Boil over medium heat for 10 minutes.
Add sliced green mangoes and allow to marinate overnight.
Serve with manga rachada and garlic rice.