Bangus Daing Fried Milkfish

Name: Bangus Daing Fried Milkfish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs whole milkfish (bangus), butterflied (sub rainbow trout), butterflied, cleaned; 1/2 cup white cane vinegar or distilled vinegar; 8 garlic cloves, crushed; 1.5 tsp kosher salt; 1/2 tsp ground black pepper; 1/2 cup vegetable oil; 2 medium roma tomato, sliced

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.

35 minEasyServes 4380 cal/serving

FilipinoDinnerStovetopPescatarianHigh ProteinLow CarbDairy-FreePork-Free

Ingredients

2 lbs whole milkfish (bangus), butterflied (sub rainbow trout), butterflied, cleaned
1/2 cup white cane vinegar or distilled vinegar
8 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

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.
2

In a shallow dish or zip-lock bag, combine 1/2 cup white cane vinegar or distilled vinegar, 8 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.
3

Remove fish from the marinade and pat dry thoroughly with paper towels. Discard the marinade.
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).
5

Drain on paper towels and serve immediately with 2 medium sliced roma tomato and steamed rice.

Questions

How long does Bangus Daing Fried Milkfish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Bangus Daing Fried Milkfish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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