Pan-Fried Boneless Milkfish with Soy Calamansi Glaze

Boneless milkfish is a Filipino icon: the entire central bone is carefully pulled out through the belly, leaving a delicate butterflied fillet that crisps beautifully in the pan. A short marinade of soy sauce, calamansi, and garlic seasons every layer, while a sharp onion-and-vinegar dipping sauce cuts through the richness for a bright, savory meal.

Nutrition Facts

Per serving (estimated)

• 370 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 3 gSugar
• 38 gProtein
• 880 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 2.5 mgIron
• 7 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the marinade

• 1/4 cup soy sauce
• 3 tablespoons calamansi juice (or 1:1 lime and lemon juice)
• 4 cloves garlic, finely minced
• 1 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 2 tablespoons canola oil

For the fish

• 1 whole butterflied boneless milkfish, about 400 g (14 oz)
• 1/2 cup all-purpose flour
• 3 tablespoons canola oil, for frying
• Pinch of salt

For the vinegar dipping sauce

• 1/2 cup cane vinegar (sukang maasim)
• 1 small red onion, thinly sliced
• 1 teaspoon sugar
• 1 Thai bird's eye chili, sliced (optional)
• Pinch of sea salt

Directions

1. Rinse the butterflied milkfish under cold running water, gently opening the flesh to flush out any stray bones, then pat very dry with paper towels.
2. In a shallow glass dish, whisk together soy sauce, calamansi juice, garlic, black pepper, brown sugar, and 2 tablespoons canola oil. Lay the fish in the marinade, turning once, and refrigerate for 15 minutes.
3. While the fish marinates, stir together the cane vinegar, sliced red onion, sugar, chili, and salt in a small bowl; set aside so the onions soften and pickle lightly.
4. Lift the fish from the marinade, letting the excess drip off, then dredge both sides in flour seasoned with a pinch of salt, pressing gently so the coating clings to the damp flesh.
5. Heat the remaining 3 tablespoons canola oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
6. Lay the fish in the pan skin side up and cook undisturbed for 3-4 minutes, until the underside is golden and crisp; flip carefully with two wide spatulas and cook another 3-4 minutes on the second side.
7. Transfer the fish to a cutting board and rest for 2 minutes; spoon a few tablespoons of the warm marinade reduced briefly in the pan (or just the pan juices) over the top.
8. Slice the fish into 4 portions, plate, and serve immediately with the vinegar-onion sauce on the side for dipping.

Cook’s Notes

• Use a wide metal spatula and supporting the fish with your hand to flip without breaking the tender meat.
• Pound the butterflied fish gently with a flat mallet before marinating to even the thickness for uniform cooking.
• If boneless milkfish is unavailable, substitute a butterflied whole mackerel or pompano and increase marinating time to 25 minutes.
• Leftover fish is excellent chilled and flaked into a green mango and tomato salad the next day.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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