🇵🇭 Philippines · Food
Daing na Bangus (Marinated Fried Milkfish)
By eatmundo · August 4, 2026
A staple Filipino breakfast, the Milkfish is butterfly-cut, marinated in a tangy garlic-vinegar mixture, and fried until the skin is perfectly crispy and the flesh remains succulent.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean the milkfish thoroughly and butterfly it by removing the central spine, keeping the sides attached.
- 2
In a bowl, combine the crushed garlic, vinegar, salt, pepper, and turmeric to create the marinade.
- 3
Place the fish in a shallow dish, pour the marinade over it, and ensure it is fully coated.
- 4
Cover and refrigerate for at least 4 hours, or ideally overnight, to let the flavors penetrate deeply.
- 5
Remove the fish from the marinade and pat it dry with paper towels to prevent splattering during frying.
- 6
Heat 200ml of oil in a large skillet over medium-high heat until it reaches roughly 170°C.
- 7
Fry the fish skin-side down first for 5-7 minutes, then carefully flip to crisp the flesh side for 3-5 minutes.
- 8
Remove when the skin is golden brown and crispy, draining excess oil on a wire rack before serving.
Frequently Asked Questions
What is the best way to butterfly the fish?+
Cut along the back of the fish, remove the backbone carefully, and open it like a book to expose the flesh.
Why pat the fish dry before frying?+
Moisture on the surface of the fish will cause the hot oil to splatter dangerously and prevent the skin from getting crispy.
Can I use other types of fish?+
Yes, you can use any firm, white-fleshed fish, but Milkfish (Bangus) provides the most authentic flavor profile.
How do I know if it's done?+
The skin should be deeply golden and crisp, and the meat should be opaque and flake easily with a fork.
Mundo Match
Dishes across the world that share Daing na Bangus (Marinated Fried Milkfish)'s core ingredients.
See all 4 matches ↓
