Bangus Daing Fried Milkfish
A Filipino staple of butterflied milkfish marinated in vinegar and garlic, then pan-fried until golden and crispy. Plan ahead: the fish must marinate for at least 3 hours or overnight in the refrigerator.
Ingredients
- 2 lbs whole milkfish (bangus), butterflied (sub rainbow trout), butterflied, cleaned
- 1/2 cup white cane vinegar or distilled vinegar
- 8 cloves garlic cloves, crushed
- 1.5 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup vegetable oil
- 2 medium roma tomato, sliced
Instructions
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1
Score the flesh of 2 lbs butterflied, cleaned whole milkfish (bangus), butterflied (sub rainbow trout) with shallow diagonal cuts to help the marinade penetrate and ensure even frying.
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2
In a shallow dish or zip-lock bag, combine 1/2 cup white cane vinegar or distilled vinegar, 8 cloves crushed garlic cloves, 1.5 tsp kosher salt, and 1/2 tsp ground black pepper. Add the fish flesh-side down, ensuring it is well coated. Seal and refrigerate for at least 3 hours or overnight.
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3
Remove fish from the marinade and pat dry thoroughly with paper towels. Discard the marinade.
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4
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Gently lay the fish skin-side down in the hot oil. Fry undisturbed until the skin is golden brown and crispy, about 6-8 minutes. Carefully flip and cook the flesh side for 3-4 minutes until fish is cooked through and flakes easily at its thickest part, reaching an internal temperature of 145°F (63°C).
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5
Drain on paper towels and serve immediately with 2 medium sliced roma tomato and steamed rice.