Fried Marinated Milk Fish - Daing na Bangus
The traditional method of preserving fish—salting and sun drying—is time-consuming and labor-intensive. By marinating the fish in vinegar with plenty of garlic overnight you’ll get the same great taste without the time and labor.
Milkfish is traditionally used for this dish but rainbow trout, sea bass, or mackerel are good substitutes. This dish goes wonderfully well with Pickled Green Papaya and a vinegar-based dip of your choice.
Combine the Marinade ingredients in a bowl and stir until the salt is dissolved. Open the fish like a book and place it skin-side up in a large casserole dish. Pour the Marinade over it and let marinate in the refrigerator overnight.
Heat a skillet over medium heat and add the oil. Fry the fish for about 15 minutes on each side or until brown. Serve hot with and hot steamed rice, Pickled Green Papaya and Vinegar Garlic Sauce or Vinegar and Sauteed Shrimp Paste Sauce.
Serves 4
Preparation time: 5 minutes + overnight marinating time
Cooking time: 30 minutes
2 lbs (1 kg) whole milkfish, rainbow trout, sea bass or mackerel, scaled, gutted and cleaned, or 1 1/2 lbs (750 g) fish fillets
3 tablespoons oil
Pickled Green Papaya (page 21)
Vinegar Garlic Sauce (page 20) or Vinegar and Sautéed Shrimp Paste Sauce (page 21), for dipping Marinade
1 cup (250 ml) Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
5 cloves garlic, crushed with the side of knife
1 tablespoon salt
1 teaspoon freshly ground black pepper
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