This classic Filipino preparation transforms milkfish through a long vinegar-garlic marinade followed by sun-drying, producing a deeply savory, lightly tangy fish with crispy golden skin once pan-fried. Traditionally eaten for breakfast with garlic rice and a dipping vinegar, it showcases the Filipino knack for preserving seafood with bright, bold flavors.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 20 gFat
- 4 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 1 gSugar
- 52 gProtein
- 1180 mgSodium
- 640 mgPotassium
- 95 mgCalcium
- 2 mgIron
- 6 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the marinade
- 4 whole boneless milkfish (bangus), about 200 g each
- 1 cup cane vinegar or distilled white vinegar
- 1/2 cup Filipino soy sauce
- 10 cloves garlic, smashed
- 2 teaspoons fine sea salt
- 1 teaspoon whole black peppercorns, lightly cracked
- 2 dried bay leaves
- 1 tablespoon granulated sugar
For pan-frying and serving
- 1/3 cup neutral vegetable oil
- 1 lemon or 4 calamansi, cut into wedges
- Steamed jasmine rice, to serve
- Extra cane vinegar with crushed garlic, for dipping
Directions
- Rinse each milkfish under cold running water, then pat completely dry with paper towels so the marinade can penetrate evenly.
- In a wide non-reactive glass or ceramic dish, whisk together the vinegar, soy sauce, smashed garlic, salt, cracked peppercorns, bay leaves, and sugar until the salt and sugar dissolve.
- Lay the milkfish flat in the dish in a single layer, turning to coat both sides; cover and refrigerate for 8 to 12 hours, flipping the fish twice during marination.
- Remove the fish from the marinade and discard the liquid. Pat the fillets very dry with paper towels and arrange on a wire rack set over a tray.
- Sun-dry the fish outdoors under direct sunlight for 4 to 6 hours, or dry in a fan-assisted oven set to 60°C / 140°F for 3 to 4 hours, until the surface feels dry and leathery but the flesh is still pliable inside.
- Heat the vegetable oil in a large cast-iron or heavy skillet over medium heat until shimmering, about 180°C / 350°F.
- Lay the dried fish in the pan skin-side down and fry for 5 to 6 minutes without moving, pressing gently to keep the fillet flat, until the skin is deep golden and crisp.
- Carefully flip and fry the second side for 3 to 4 minutes more, until the flesh is opaque and flakes easily when probed with a fork.
- Transfer to a paper-towel-lined plate to drain briefly, then serve immediately with steamed rice, a wedge of lemon or calamansi, and a small bowl of extra cane vinegar with crushed garlic for dipping.
Cook’s Notes
- If you cannot sun-dry, a 60°C / 140°F fan oven produces a very similar leathery texture in about 3 to 4 hours; a dehydrator set to the same temperature also works well.
- Whole deboned milkfish (called 'boneless bangus' in Philippine markets) is ideal because the marinade penetrates both sides of the thin fillet without the bones.
- Press the fillets flat with a second tray weighted lightly while drying so they cure evenly and lay flat in the pan during frying.
- Do not skip the final pat-dry before frying, or the fish will steam rather than crisp in the oil.
- Leftover fried daing reheats beautifully in a 200°C / 400°F oven for 4 to 5 minutes, recrisping the skin without drying out the flesh.
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