Pickled and Fried Filipino Fish (Daing Na Bangus)

Try this easy Filipino fish recipe for daing na bangus: milkfish is pickled with garlic and vinegar for at least 1 hour and then deep-fried.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 129 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Discard marinade and pat fish dry with paper towels.

Step 4

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