Daing na Bangus (Fried Milkfish)

Daing na bangus

Milkfish

Given that the Philippines is an archipelago, it's no surprise that fish plays an important role in Filipino cuisine. One of the most popular and readily-available fish is milkfish, known as bangus in the Philippines?, where it is the national fish. The most common preparation of milkfish is to split it open, debone it, and fry it with the skin on. It is then served with white rice and soy sauce. Recipe Servings: Serves 4

Prep Time

5 minutes
+ 4 hours resting

Cook Time

10 minutes

Total Time

4 hours 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

4 small bangus (milkfish), butterflied, gutted, and deboned
1 cup (240 ml) vinegar
5 cloves garlic, peeled and crushed
1 tsp (5 ml) whole peppercorns
1 tsp (5 ml) salt
Cooking oil, for frying

Directions

Rinse the prepared bangus under cold running water, removing any leftover blood and entrails. Drain well.
Combine vinegar, garlic, peppercorns, and salt in a deep, wide casserole dish that is large enough to fit the fish. Whisk together until salt is dissolved.
Add fish to the dish, making sure all four are fully submerged in vinegar marinade.
Cover and refrigerate for at least 4 hours to marinate fully. The fish can be marinated overnight as well.
Drain marinade from fish, wiping off any remaining solids. Discard marinade.
Fill a wide frying pan about 1 inch (2.5 cm) deep with cooking oil. Heat over medium heat until oil is hot.
Carefully transfer fish to pan and cook for 3–5 minutes on each side, or until golden and cooked through.
Remove from heat and transfer to a serving dish.
Serve hot.