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Pan Fried Milkfish

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 25 mins Total Time: 1 hr 5 mins
Best Season Suitable throughout the year, Summer, Spring
Description

Daing na Bangus is a beloved Filipino dish featuring milkfish marinated in a tangy blend of vinegar, garlic, and black pepper, then fried to golden perfection. The result is a flavorful and juicy fish that pairs wonderfully with garlic fried rice and sunny-side-up eggs for a satisfying meal.

Traditionally, "daing" referred to preserving fish through marinating or drying, but today it’s often prepared fresh, marinated overnight to enhance its bold, zesty flavors. Whether served for breakfast, brunch, or a hearty lunch, it’s a versatile dish complemented by sides like salted egg with tomatoes, sautéed fermented fish, or steamed vegetables like bitter melon and okra.

Ingredients
  • 1 whole milkfish (bangus)
  • 1/2 cup vinegar
  • 6 cloves garlic, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Vegetable oil, for frying
Instructions
    Prepare the Marinade:
  1. In a bowl, combine the vinegar, crushed garlic, black pepper, and salt. Stir well to blend.
    2. Marinate the Fish:
  2. Lay the butterflied bangus flat (skin up) in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring it coats both sides evenly.
  3. Cover the dish or seal the bag and refrigerate for at least 30 minutes. For the best flavor, marinate longer—ideally overnight if preparing ahead.
    4. Fry the Fish:
  4. Heat vegetable oil in a large skillet over medium heat.
  5. Once the oil is hot, gently place the marinated bangus skin-side down. Fry for about 5–7 minutes, or until the skin turns golden and crispy.
  6. Carefully flip the fish and fry the other side for another 5–7 minutes until fully cooked and beautifully browned.
    7. Serve:
  7. Transfer the fried bangus to a serving plate. Serve hot with garlic fried rice, sunny-side-up eggs, and a side of vinegar dipping sauce for a quintessential Filipino breakfast experience.
Maricel's Tips
  • Butterfly the bangus yourself or ask your fishmonger to do it for you. A well-butterflied fish ensures even marination and frying.
  • Don’t skip the overnight marinade. The longer the fish soaks in the marinade, the more flavorful it becomes.
  • To minimize splatter while frying, pat the marinated fish dry with paper towels before placing it in the skillet.
Read it online: https://maricelskitchen.com/recipe/pan-fried-milkfish/