Filipino
Daing na bangus
Marinated fried milkfish
Butterflied milkfish marinated overnight in vinegar, garlic and pepper, then fried until golden; a breakfast classic.
- Serves 4
- Prep 15 min
- Cook 15 min
- Total 30 min
Cooking this with others?
Save it to a plan: it goes on the group's meals and its ingredients onto a shared shopping list.
Save to a plan
New to JuntoPlan? Start free
Ingredients
7 items · serves 4- 2 boneless milkfish (bangus), about 500 g each, butterflied
- 250 ml cane vinegar (suka)
- 1 head garlic, crushed
- 1 tsp whole black peppercorns (pamintang buo), crushed
- 2 tsp salt
- 125 ml cooking oil, for frying
- 2 medium tomatoes, sliced, to serve
Contains: fish. Check product labels: brands differ.
Steps
5 steps- 1Mix the vinegar, garlic, pepper and salt in a wide dish.
- 2Lay the fish flesh side down in the marinade, cover and leave in the fridge overnight, or for at least six hours.
- 3Lift out the fish and pat it dry.
- 4Heat the oil in a frying pan over medium heat and fry the fish skin side down for five to six minutes, then turn and fry for four to five minutes more, until golden.
- 5Drain and serve with garlic fried rice, the tomatoes and a little fresh vinegar for dipping.