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Daing na Bangus ( Butterflied Boneless Milkfish Belly)

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 4 PIECES BONELESS BANGUS BELLY MILKFISH BELLY OR 2 MEDIUM-SIZE WHOLE BONELESS MILKFISH, BUTTERFLIED
  • 12 GARLIC CLOVES (OR AS MANY AS YOU LIKE) CRUSHED
  • 1 TABLESPOON BLACK PEPPERCORNS CRUSHED (OR ADD AS MUCH/LESS AS YOU LIKE)
  • 1/4 CUP SOY SAUCE
  • 1/3 CUP CALAMANSI JUICE OR VINEGAR OR LEMON JUICE
  • 1/4 CUP FLOUR SEASONED WITH A LITTLE SALT AND PEPPER
  • COOKING OIL FOR FRYING

Instructions

  • WASH MILKFISH AND PUT INSIDE ZIPLOCK BAG OR ANY CONTAINER WITH COVER. COMBINE SOY SAUCE, CALAMANSI JUICE, CRUSHED BLACK PEPPERCORNS AND GARLIC CLOVES IN A BOWL, MIX WELL AND POUR OVER MILKFISH. MARINATE FOR AT LEAST 4 HOURS OR OVERNIGHT IN THE REFRIGERATOR.
  • AFTER MARINATING…
  • HEAT COOKING OIL IN A PAN OVER MEDIUM HIGH HEAT. PUT SEASONED FLOUR IN A PLATE. TAKE MILKFISH AND GARLIC CLOVES OUT OF THE ZIPLOCK BAG AND DISCARD EXCESS MARINADE. LAY EACH MILKFISH BELLY ON THE SEASONED FLOUR, MAKING SURE THAT IT IS EVENLY COATED WITH FLOUR, TURN TO COAT THE OTHER SIDE; SHAKE OFF EXCESS FLOUR AND FRY IN THE PRE-HEATED OIL IN PAN. COOK FISH UNTIL GOLDEN IN COLOR, TURN ONCE TO COOK THE OTHER SIDE.
  • SERVE WITH GARLIC FRIED RICE AND CHOPPED TOMATOES ON THE SIDE AND CHILI VINEGAR. ENJOY!
  • OPTIONAL: FRY THE GARLIC IN THE SAME PAN UNTIL BROWN AND CRISPY, SPRINKLE ON TOP OF FRIED MILKFISH; OR IF YOU WANT TO AND YOU HAVE LEFTOVER RICE, YOU CAN FRY RICE IN IT TOO FOR A DELICIOUS GARLIC FRIED RICE!
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