Pickled and Fried Filipino Fish (Daing Na Bangus) recipe

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Ingredients

1 (6 ounce) whole milkfish (bangus), or to taste
salt and ground black pepper to taste
5 cloves garlic, minced
½ cup white vinegar
vegetable oil for frying

Nutrition Info

128.6 calories
carbohydrate: 1.2 g
cholesterol: 22.1 mg
fat: 9.6 g
fiber: 0.1 g
protein: 8.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 69.8 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove scales from the bangus. Cut a slit into the fish lengthwise along the back to remove gills, intestines, and innards. Spread open the fish to expose the flesh, pat dry all over.

  2. Lay fish flat on a ridged plate and sprinkle with salt and pepper. Spread garlic over the flesh and pour vinegar on top. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.

  3. Discard marinade and pat fish dry with paper towels.

  4. Heat oil in a large skillet over medium-high heat. Fry the fish until golden brown and crispy, 7 to 10 minutes.

Recipe Yield

1 medium milkfish

Recipe Note

Bangus, or milkfish, is marinated in garlic and vinegar, dried and then fried Filipino-style. Serve with rice and mango relish.

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