Daing na Bangus (Marinated Milkfish)

Notes and substitutions

• Bangus (milkfish): Fresh is always best, but I used frozen bangus that’s already butterflied, cleaned, and deboned (so convenient!). Just thaw it completely, rinse, and pat dry before marinating.
• Vinegar: White, cane, or coconut vinegar all work—just use what you have on hand.
• Cornstarch: A light coating helps crisp up the skin and keeps the fish from sticking to the pan. You can also use all-purpose flour, rice flour, or potato flour if you prefer.

Step 1: Clean and marinate the fish

If you’re using frozen bangus, make sure it’s fully thawed before marinating. Rinse under cold water, check for any leftover scales or bits of blood near the backbone, and pat it dry with paper towels.

Lay the fish open, skin side down, in a shallow dish or a resealable bag. Lightly sprinkle salt and pepper over the flesh—just enough to season it without making it too salty. Add 6 garlic cloves (smashed) and pour in ½ cup vinegar, making sure the fish is evenly coated.

Cover and marinate in the fridge for at least 30 minutes, or longer if you want a tangier flavor. Give it a turn once or twice so both sides soak up the marinade.

Step 2: Coat with cornstarch

Lift the fish from the vinegar mixture and let the excess drip off. Lightly coat with cornstarch on both sides—just enough to cover the surface. It helps the skin turn crisp and keeps the fish from sticking to the pan when you fry it.

Step 3: Fry the bangus

Pour enough oil into a large skillet to coat the bottom—about ¼ inch deep—and heat it over medium-high.

If you like garlic, add the ones from the marinade and fry until golden and crisp. Scoop them out and set aside for later—you can use them for garnish.

In the same pan, heat the oil until it’s really hot before adding the bangus. If the oil isn’t hot enough, the skin will stick instead of crisping up.

Lay it skin-side down and let it sizzle until the skin turns golden and crispy.

If your fish is large or delicate and you’re worried it might break, don't flip it—just spoon some of the hot oil over the top to cook it through.

Step 4: Drain and serve

Transfer the fried bangus to a paper towel–lined plate or a wire rack to drain any excess oil.

Top your Daing na Bangus with the fried garlic you set aside earlier—or use store-bought fried garlic if you have some on hand.

Serve your Daing na Bangus hot with garlic fried rice and fried eggs for a classic silog-style breakfast, or enjoy it with rice and a simple ensaladang kamatis. A side of spicy vinegar or atchara also goes perfectly with it.

Salads to serve with Daing na Bangus

• Ensaladang Kamatis (Tomato Salad): A simple mix of tomatoes, red onions, and a splash of vinegar or calamansi.
• Ensaladang Mangga (Mango Salad): Mangoes tossed with onions, tomatoes, and bagoong alamang.
• Ensaladang Pipino: Sliced cucumber with vinegar, sugar, and a pinch of salt.
• Salted Egg Salad: Chopped salted eggs (itlog na maalat) with tomatoes and onions.
• Ensaladang Talong (Eggplant Salad): Grilled eggplant with tomatoes, onions, and vinegar.
• Ampalaya Salad (Bitter Melon Salad): Thinly sliced ampalaya with a tangy dressing.
• Jicama Salad (Singkamas Salad): Crisp jicama tossed with vinegar or calamansi.