Philippines Daing na Bangus (Marinated and Fried 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: 4
Prep Time
5 minutes
+ 4 hours resting
+ 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), gutted, deboned, and butterflied
- 1 cup (240 ml) vinegar
- 5 garlic cloves, peeled and crushed
- 1 tsp (5 ml) whole peppercorns
- 1 tsp (5 ml) salt
- Vegetable oil, as needed for frying
- Cooked rice, as needed for serving
- Soy sauce, as needed for serving
Directions
- Rinse 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 ingredients together until salt is dissolved.
- Add fish to the dish, making sure all four are fully submerged in vinegar marinade.
- Cover and refrigerate for 4–8 hours to marinate fully.
- Drain fish, wiping off any remaining solids. Discard marinade.
- Fill a wide frying pan about 1-inch (2.5 cm) deep with vegetable oil and set it over medium heat.
- Add fish to the hot oil and fry for 3–5 minutes on each side, or until golden and cooked through.
- Remove pan from heat and transfer fish to a serving dish.
- Serve fish hot with rice and soy sauce.
Notes
- Alternatively, the fish can be prepared grilled instead of fried.
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