Inihaw na Isda with Aligue Sauce

Elevate your grilled fish game with our recipe for today! This rich and tangy dish adds a luxurious touch to the classic Filipino dish. Inihaw na Isda with Aligue Sauce is a Filipino style charcoal grilled fish served with rich, tangy sauce made from crab fat.

As a seafood lover, I’m always on the lookout for new and exciting ways to enjoy my favourite dishes. And when it comes to grilled fish, there’s one recipe that never fails to satisfy my cravings: Inihaw na Isda with Aligue Sauce.

For those who aren’t familiar, Inihaw na Isda is a Filipino dish that involves charcoal grilling a whole fish until it’s perfectly charred and crispy on the outside, and tender and juicy on the inside. It’s usually served with a side of rice and some soy sauce or calamansi (a type of citrus fruit) for dipping.

But what sets Inihaw na Isda with Aligue Sauce apart is the addition of a rich and flavourful sauce made from aligue, or crab fat. This sauce adds a whole new dimension of flavour to the dish, with its fatty, savory notes reminiscent of sea urchin roe or caviar, but with a hint of sourness that comes from the way it’s prepared.

To make the aligue sauce, you’ll need to start by sautéing some garlic and onion in a bit of oil until they’re fragrant and translucent. Then, add in the crab fat and cook it down until it’s melted and smooth. Finally, add some vinegar and a bit of sugar to balance out the flavours, and cook the sauce until it’s thick and glossy.

Once your sauce is ready, it’s time to grill your fish. You can use any type of whole fish that you like, but I recommend choosing one that’s firm and meaty, like tilapia, snapper, or milkfish. You’ll want to make a few diagonal cuts on each side of the fish to help it cook more evenly, then season it generously with salt and pepper.

Grill the fish over medium-high heat, flipping it once or twice, until it’s cooked through and nicely charred on both sides. Then, transfer it to a platter and spoon the aligue sauce over the top. You can garnish it with some sliced tomatoes, scallions, and cilantro for a pop of colour and freshness.

The result is a dish that’s both comforting and indulgent, with a complex mix of flavours and textures that will keep you coming back for more. The smoky, grilled fish is the perfect canvas for the rich and tangy aligue sauce, which adds a luxurious touch without overwhelming the natural flavour of the fish.

Inihaw na Isda with Aligue Sauce is the perfect way to level up your grilled fish game and impress your friends and family at your next barbecue or gathering. Give it a try and see for yourself just how delicious it can be!  And if you’re in the mood for other delicious meals, you can order them at gourmetfoodstore.com.

Inihaw na Isda with Aligue Sauce

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 2 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Inihaw na Isda with Aligue Sauce is a Filipino style charcoal grilled fish served with rich, tangy sauce made from crab fat.

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Ingredients

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Fish

• 1 large snapper or tilapia, cleaned and gutted
• Salt and freshly ground black pepper
• 1 lemon, sliced
• Banana leaves (optional)

Aligue sauce

• 1/3 cup crab fat (aligue)
• 2 red chili peppers, sliced
• 1/4 cup cane vinegar or lemon juice
• 1 tbsp sugar
• 1 small red onion, chopped
• 4 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

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Instructions

1. Prepare a charcoal grill
2. Season the fish with salt and pepper, then stuff with lemon slices.
3. If using banana leaves, wrap the fish in them, then grill until cooked through, about 10-15 minutes per side.
4. While the fish is grilling, make the aligue sauce. In a small saucepan, heat the oil over medium heat.
5. Add the onion and garlic and cook until softened, about 2-3 minutes.
6. Add the crab fat and cook, stirring constantly in low heat, for about 5 minutes.
7. Add the sliced chili peppers, vinegar or lemon juice, sugar, salt, and black pepper. Stir to combine and cook for another 5-10 minutes until the sauce has thickened.
8. Serve the grilled fish with the aligue sauce on the side or spooned over the top.

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