Daing na Bangus
Butterflied milkfish marinated in vinegar and garlic, then pan-fried.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Daing na Bangus to your week, check it against your household's allergens, and build the shopping list automatically.