Filipino

Daing na Bangus

Name: Daing na Bangus
Total time: 255 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 large boneless milkfish (bangus), butterflied and split open; 1 cup cane vinegar or white vinegar; 1 head of garlic, crushed; 1 tbsp whole black peppercorns, slightly crushed; 1 tbsp coarse salt; 1 cup cooking oil (for frying)

Butterflied milkfish marinated in vinegar and garlic, then pan-fried.

255 minutes

Serves 4

Breakfast/Lunch

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Prepare the Fish: Wash the butterflied milkfish thoroughly. Pat it completely dry with paper towels.

2
Mix the Marinade: In a wide, shallow dish that can fit the fish, whisk together the vinegar, crushed garlic, peppercorns, and coarse salt.
3
Marinate: Lay the milkfish meat-side down into the marinade, ensuring it is well-coated. Spoon some of the garlic and peppercorns over the skin side. Cover with plastic wrap and refrigerate for at least 4 hours (overnight yields the best flavor).
4
Dry Before Frying: Remove the fish from the marinade and scrape off the garlic bits (they will burn in the oil). Pat the fish very dry with paper towels to prevent oil splatters.
5
Fry: Heat the cooking oil in a large skillet over medium-high heat. Carefully slide the fish into the oil, skin-side down first. Fry for 5-7 minutes until the skin is incredibly crispy and golden. Flip carefully and fry the meat side for another 3-5 minutes until golden brown. Serve hot with garlic rice.

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