Crispy Fried Milkfish (Bangus)
A fatty fish that’s the national fish of the Philippines, milkfish (bangus) can be prepared in many ways. Here’s a recipe for a popular method!
- 1 hour 20 minutes
- 15 minutes
- 4 to 6 servings
- 3 medium milkfish
- 2 onions, sliced
- 2 cloves garlic, sliced
- ¼ cup olive oil
- 2 cups white vinegar
- 2 tsp salt
- ¼ tsp ground pepper
- Prepare the fish:
- With a sharp knife or kitchen scissors, prepare the fish by trimming the fins and tail of the milkfish. Split milkfish on the top side starting from the tail to the head by running the edge of the knife along the belly.
- Lay fish open, then remove gills and innards. Wash fish in running water to remove blood.
- Remove backbone by laying fish flat on the cutting board with the skin down. Hold the knife in a slanted position and cut in with the tip of the blade along the backbone from the head to tail.
- Mix the marinade:
- For the marinade, add 2 cups vinegar, sliced garlic and onion together in a bowl. Mix well, and season with 2 tsp salt and ¼ tsp pepper
- Marinate the milkfish:
- Dip the milkfish until all the parts are soaked, then marinate for about 1 hour.
- Pan-fry the fish:
- Heat olive oil on medium heat. Once the oil is hot, pan fry the fish skin side down for about 10 minutes
- Turn the fish over using a wide spatula to cook the opposite side until golden brown for about another 10 minutes
- Serve the fish:
- Remove the fish from the pan and serve
- Chef's Tips:
- Rich in Omega-3 fatty acids, milkfish is also a source of animal protein, B-complex vitamins and selenium, however also significant source of fat, saturated fat, cholesterol and calories
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