Pan-Fried Marinated Milkfish

Name: Pan-Fried Marinated Milkfish
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs boneless milkfish fillets, halved; 1/2 cup cane vinegar; 8 garlic cloves, crushed; 1 tsp coarsely ground black pepper; 1 tsp fine sea salt; 1/4 cup neutral cooking oil

Butterflied milkfish steeped in a tangy garlic vinegar marinade, then fried until skin is golden and crispy. Serve warm alongside garlic fried rice and sliced tomatoes.

27 minEasyServes 4380 cal/serving

FilipinoDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

2 lbs boneless milkfish fillets, halved
1/2 cup cane vinegar
8 garlic cloves, crushed
1 tsp coarsely ground black pepper
1 tsp fine sea salt
1/4 cup neutral cooking oil

Instructions

1

Combine 1/2 cup cane vinegar, 8 crushed garlic cloves, 1 tsp coarsely ground black pepper, and 1 tsp fine sea salt in a shallow dish to create the marinade.
2

Place 2 lbs halved boneless milkfish fillets skin-side up in the marinade, cover, and refrigerate for at least 4 hours or overnight.
3

Heat 1/4 cup neutral cooking oil in a large skillet over medium-high heat.
4

Remove milkfish from the marinade and pat completely dry with paper towels.
5

Fry milkfish skin-side down first for 4 to 5 minutes until golden brown and crispy, then flip and cook for 3 to 4 minutes until the internal temperature reaches 145°F.
6

Transfer to a paper towel-lined plate to drain before serving.

Questions

How long does Pan-Fried Marinated 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 Pan-Fried Marinated 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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