Daing Na Bangus (Pickled and Fried Milkfish)

    1 hour 40 mins

    Bangus, or milkfish, is marinated in garlic and vinegar, dried and then fried.

    Rizal, Philippines
    4 people made this

    Serves: 4 

    • 1 medium sized bangus
    • Salt and pepper to taste
    • 5 cloves garlic, minced
    • 125 ml (1/2 cup) vinegar
    • Mango relish (link to recipe)

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr40min 

    1. To clean the bangus, first remove the scales. Slit the fish along the back lengthwise to remove the gills, intestines, etc. and expose the flesh. Pat dry.
    2. Lay the fish flat on a ridged plate and sprinkle with salt and pepper.
    3. Spread the garlic over the exposed flesh and pour over the vinegar.
    4. Cover with foil or plastic wrap and marinate in the refrigerator for at least 1 hour or overnight. Discard the marinade and pat dry with paper towels.
    5. In a large wok or skillet, fry the fish in hot oil until golden brown and crispy.
    6. Serve with rice and mango relish (link to recipe).

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