Focused recipe
Fried Bangus Recipe (Fried Milkfish)
This Marinated Fried Bangus Recipe enhances the flavor of the milkfish through the marinade. Get the details of the recipe here.
Filipino Updated 6/6/2012
Ingredients
Measured from the catalog payload.
- 1 whole boneless bangus cleaned and butterflied milkfish scales removed
- 1/2 cup white vinegar
- 4 cloves garlic crushed
- 1/2 teaspoon peppercorn whole
- 1/2 teaspoon salt
- 1 cup cooking oil
Instructions
5 cooking steps
- Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
- In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours.
- Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the color turns medium brown (note: it should take around 5 minutes per side). Note: the oil has a tendency to splatter because of the liquid from the marinade. Make sure to cover the pan while leaving open a small space for the steam to escape.
- Serve with spiced vinegar (sinamak).
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish No tags Public recipe Revision 1
Recipe notes
- The oil may splatter due to the liquid from the marinade. Cover the pan while leaving a small gap for steam to escape.
- For best results, marinate the fish overnight.
Storage notes
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat in a pan over medium heat for best texture.