Inihaw na Panga

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.

Inihaw na Panga
Prep time
Cook time
Total time
Serves: 6-8
  • 2 kg Large Fish (Tuna, Hapuka, Grouper) Jaw
  • ½ cup soy sauce
  • juice from 1 lemon
  • salt
  • freshly ground black pepper
Basting Sauce
  • 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
  1. Combine all marinade ingredients together.
  2. Place fish in a zip lock bag together with the marinade, let it marinate for at least 2 hours.
  3. Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.
  4. 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.
  5. 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.



11 Responses

  1. collinsbarbara says:

    Reblogged this on barbarasfoodandfinds and commented:
    Cool beer snacks

  2. Now this one is new to me. I’ve never heard of grilling fish jaws in my life. I’m intrigued though!

  3. Kristy says:

    Well it certainly looks delicious. Initially knowing it’s a jaw freaked me out, but really when I think about it, it’s no different than other parts we eat.

  4. Karen says:

    I’ve heard of cooking fish cheeks but I’ve never heard of fish jaws…interesting.

  5. Juliana says:

    I love this part of the fish…but never cooked it…looks delicious Raymund.
    Hope you are having a fun week 😀

  6. Here in the US, fish heads normally get chucked. I love to see how other cultures make amazing use parts we wouldn’t typically eat. They look great and it’s such a simple recipe. Thanks for sharing.

  7. Yum! I grew up on fish prepared this way!

  8. peachkins says:

    WOW! Parang na-miss ko tuloy ang inihaw na Panga!

  9. Nami | Just One Cookbook says:

    We enjoy fish kama (collar) and it’s most fatty and delicious part (despite the strange shape). It’s great that we don’t waste any part of the fish. 🙂 This looks so good! You grilled it to a perfection!

  10. Wow Raymund! This is such a great authentic dish, it truly is hawker food and the best of home style cooking. The cheek is always my favourite part of the fish head and it makes my western friends laugh whenever I seek out the cheeks first on a beautiful whole fish. Love how crisp and delicious these look!

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