Daing na Bangus is milkfish marinated overnight in vinegar garlic mixture then fried.
Course Main Course
Prep Time 5minutes
Cook Time 15minutes
Total Time 8hours20minutes
1large bangus (milkfish)gutted, cleaned and butterflied
6big cloves garlicpeeled and crushed
1 ½tablespoonssoy sauce
½teaspoonground black pepper
¼ - ½teaspoonsalt
½ to ¾cupoil
In a big container or zip lock bag, combine vinegar, garlic, soy sauce, ground black pepper and salt.
Marinate bangus (milkfish) in the mixture for a day or overnight in the fridge. After a few hours, flip the fish to evenly marinate. Note: A baby bangus is easier to marinate and fry.
Remove from marinade and let the liquid drip. Discard marinade.
In a big frying pan, heat oil over medium heat. Fry skin-side down until crisp and golden then flip and fry the other side until brown. Note: I sprinkled a little bit of flour when oil was hot to prevent oil splatters when fish is fried.
Remove from pan and transfer to a plate lined with paper towel to absorb excess oil.
Discard paper towel. Serve with white rice or garlic rice.
It is easier to marinate and fry a large milkfish if cut into 4 to 6 pieces.
Don't over salt since soy sauce is already salty.
It is best when marinated overnight. Don’t marinate for over 2 days and do not reuse marinade.
Fried milkfish is also good with spicy vinegar dip, if desired.