Daing na Bangus (Marinated Milkfish)
Servings 4
Equipment
- Wide, nonstick skillet
Ingredients
- 1 whole milkfish (bangus) butterflied and cleaned (see note)
- ½ cup cane or white vinegar more as needed (see note)
- 6 cloves garlic smashed
- ½ cup cornstarch more as needed (see note)
- Salt and pepper to taste
- Neutral oil for frying
Instructions
- Marinate the fish: If using frozen bangus, thaw completely, rinse, and pat dry. Lay the fish open, skin side down, and season lightly with salt and pepper. Add smashed garlic and pour in vinegar to coat. Cover and marinate in the fridge for at least 30 minutes, turning once or twice.
- Coat with cornstarch: Lift the fish from the marinade and let the excess drip off. Lightly dust both sides with cornstarch—just enough to cover the surface and help it crisp up when fried.
- Fry the bangus: Pour about ¼ inch of oil into a large skillet and heat over medium-high.If you like garlic, fry the ones from the marinade until golden and crisp, then set aside.Once the oil is hot, carefully lay the bangus skin-side down. Let it sizzle until the skin turns golden and crispy. If the fish is large or delicate, spoon hot oil over the top instead of flipping.
- Drain and serve: Transfer the bangus to a paper towel–lined plate or wire rack to drain excess oil. Top with the fried garlic—or use store-bought if you prefer.
Notes
- Bangus (milkfish): Butterflied and cleaned. Pat dry; thaw first if frozen.
- Vinegar: White, cane, or coconut vinegar all work.
- Cornstarch: Helps crisp the skin and prevent sticking. Sub with all-purpose flour, rice flour, or potato flour.