Bangus (Milkfish) is a very mild-tasting fish making it a great canvas for a lot of dishes. I haven’t tasted a bangus dish that I didn’t like and this is one of my family’s favorite ways of eating this beloved Filipino fish.
Daing na Bangus (Milkfish)
- 400g pack frozen unseasoned deboned milkfish thawed
- 1/4 cup + 2 Tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 garlic cloves finely chopped
- Crushed hot pepper flakes optional**
- Cooking oil for frying
- In a small bowl, combine vinegar, salt, pepper and chopped garlic. Stir well to combine.
- Cut the fish in quarters (or leave it whole). Place the thawed bangus (skin side up) in a long 9×13 glass pyrex pan (non-reactive) and pour the vinegar mixture over it, making sure to coat the fish well. Marinate in the fridge for at least 2 hours or overnight.
- Add oil to the frying pan, just enough to submerge the fish halfway when frying. Fry in hot oil until golden brown on both side (flip halfway). Drain on a paper towel-lined plate to absorb excess oil.
- Serve with atchara (pickled green papaya) or any dipping sauce of your choice. Best served with any vegetable dish like Pinakbet.