This Filipino marinated fried milk fish is very popular fish for the poor even rich people eat this. This boneless dinaing na bangus soaked or marinated in a vinegar, ground black pepper, garlic and very easy to make.
Ingredients:
1 large butterflied with skin-on, headless and boneless milk fish fillet.
½ cup datu puti white vinegar
½ tsp freshly ground pepper
6 large garlic cloves, crushed with skin on
½ tsp sea salt
5 tbsp vegetable oil
Preparation:
Ingredients:
1 large butterflied with skin-on, headless and boneless milk fish fillet.
½ cup datu puti white vinegar
½ tsp freshly ground pepper
6 large garlic cloves, crushed with skin on
½ tsp sea salt
5 tbsp vegetable oil
Preparation:
1. Lay the fish on a square baking dish or square plate sprinkle with salt and pepper. Spread the garlic over the flesh and add the vinegar. You can add more salt if required and depends on your taste buds. Cover with lid or plastic wrap, refrigerate and marinate for 24 hours then turning the fish over after 12 hours (can be marinated up to 2 days on the fridge).
2. To prepare, heat cooking oil in a 28cm nonstick skillet or wok over medium heat. Remove from marinade and place the fish together with garlic if desired.
3. Fry the fish until reaches a golden brown color and crisp. Remove from the heat and place to a serving dish and sprinkle the fried garlic over the fish. Serve with garlic-vinegar dipping sauce and enjoy eating with steamed rice.
