PICKLED AND FRIED FILIPINO FISH (DAING NA BANGUS)
Bangus, or milkfish, is marinated in garlic and vinegar, dried and then fried Filipino-style. Serve with rice and mango relish.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Remove scales from the bangus. Cut a slit into the fish lengthwise along the back to remove gills, intestines, and innards. Spread open the fish to expose the flesh; pat dry all over.
- Lay fish flat on a ridged plate and sprinkle with salt and pepper. Spread garlic over the flesh and pour vinegar on top. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
- Discard marinade and pat fish dry with paper towels.
- Heat oil in a large skillet over medium-high heat. Fry the fish until golden brown and crispy, 7 to 10 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 1.2 g, Cholesterol 22.1 mg, Fat 9.6 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 0.9 g, Sodium 69.8 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love