Chef-tested recipe
Make daing na bangus with milkfish, vinegar, garlic, black pepper, salt, and a crisp pan-fried finish.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 30 minutes plus marinating
- Cuisine
- Filipino
- Course
- Breakfast / Main Dish
- Difficulty
- Beginner
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- Butterflied milkfish — 1000 g
- White vinegarpaid link — 250 ml
- Garlic, crushed — 50 g
- Saltpaid link — 18 g
- Ground black pepper — 4 g
- Cooking oil for fryingpaid link — 250 ml
Preparation Overview
Marinate the fish long enough for flavor, then dry the surface before frying so it crisps better.
Method
Combine vinegar, garlic, salt, and pepper. Marinate the milkfish for at least 1 hour or overnight. Remove fish from marinade and pat dry. Heat oil in a pan over medium heat. Fry fish skin-side down until crisp. Turn carefully and cook the other side. Drain and serve hot.
Beginner Technique Notes
Patting the fish dry reduces splattering and improves browning.
Tips and Variations
For stronger flavor, marinate overnight in the refrigerator.
Serving Ideas
- Serve with garlic rice, egg, tomatoes, and vinegar dip.
Storage
Marinated uncooked fish can be kept refrigerated for 1 day or frozen.
Nutritional Value
Estimated 300 to 450 kcal per serving depending on frying oil absorbed.
Allergen Notes
Contains fish.
Frequently Asked Questions
Can I marinate overnight?
Yes. Overnight marinating gives stronger flavor.
Can I bake it?
Yes, but the texture will be less crisp than frying.
Why does it splatter?
Moisture on the fish causes oil splatter. Pat it dry first.
