Inihaw na panga or Grilled jaws is a popular dish in the Philippines where soy sauce marinated fish jaws are grilled in charcoal commonly served as a beer match or what we call pulutan. Now you might be wondering why fish jaws? Well this part when coming from a large fish like tuna or hapuka will contain lots of collagen infused meat making it super juicy, tasty and tender when cooked. This part in developed countries are mostly thrown away but in Asian countries this is the most sought after part hence you won’t see this sold in major supermarkets and only in Asian shops. I remember when I came here before this part was sold so cheap but due to the demand from Asians the price went up costing as much as $15.00 per kilogram when demands are high.
If you haven’t tried this fish part I suggest you do as it will change your views on it, for me this is the best part of the fish as it is so moist even overcooking it will yield a good result. Cooking this part is not hard as well just treat it as a normal fish fillet, best used in soups especially when you don’t want to try fish head and it is also best for grilling like this recipe below.
- 2 kg Large Fish (Tuna, Hapuka, Grouper) Jaw
- ½ cup soy sauce
- juice from 1 lemon
- freshly ground black pepper
- ⅓ cup soy sauce
- ¼ cup water
- ⅓ cup packed brown sugar
- juice from half lemon
- 2 tsp cornstarch
- 3 cloves garlic
- 2 tbsp oil
- Combine all marinade ingredients together.
- Place fish in a zip lock bag together with the marinade, let it marinate for at least 2 hours.
- Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.
- Combine remaining ingredients in a bowl then mix until free of lumps, pour over the sauce pan then bring to a boil. Simmer for 2 minutes or until it thickens.
- Drain marinade from fish then place them on a grill (charcoal grill preferred), cook for 10 to 15 minutes on each side while continuously basting with prepared basting sauce on the last 5 minutes of the cooking time.