Pickled and Fried Filipino Fish (Daing Na Bangus) Best Family Recipes

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Pickled and Fried Filipino Fish (Daing Na Bangus)

"Bangus, or milkfish, is marinated in garlic and vinegar, dried after which fried Filipino-fashion. Serve with rice and mango savour."

Ingredients :

1 (6 ounce) whole milkfish (bangus), or to flavor
salt and ground black pepper to flavor
five cloves garlic, minced
half of cup white vinegar
vegetable oil for frying

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H30M

Remove scales from the bangus. Cut a slit into the fish lengthwise along the back to put off gills, intestines, and innards. Spread open the fish to reveal the flesh; pat dry all over.
Lay fish flat on a ridged plate and sprinkle with salt and pepper. Spread garlic over the flesh and pour vinegar on pinnacle. Cover with plastic wrap and marinate inside the refrigerator, 1 hour to in a single day.
Discard marinade and pat fish dry with paper towels.
Heat oil in a massive skillet over medium-high warmness. Fry the fish till golden brown and crispy, 7 to 10 mins.

Notes :

We have determined the nutritional cost of oil for frying based totally on a retention price of 10% after cooking. Amount will range relying on cooking time and temperature, ingredient density, and specific kind of oil used.

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