Grilled Bangus with Corn and Salted Egg Salad

Slice one side of the bangus to create a pocket for the filling. Combine ginger, soy sauce, onions, and tomatoes in a bowl. Stuff mixture inside the fish, together with lemongrass. Brush fish with oil; season with salt and pepper.

Preheat a charcoal grill. Grill fish until cooked through, about 10 to 12 minutes on each side. Transfer to a platter.

Make the salad: Combine corn, salted egg, and tomatoes in a bowl. In a separate bowl, whisk together red wine vinegar, oil, and honey. Add dressing to the corn mixture; toss to combine.

Serve bangus with corn and salted egg salad on the side.