Crispy Garlic Marinated Milkfish

Ingredients

• 2 milkfish (bangus), scaled, gutted, and butterflied 2 milkfish (bangus), scaled, gutted, and butterflied
• 1 cup vinegar 1 cup vinegar
• 1/4 cup soy sauce 1/4 cup soy sauce
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 teaspoon black peppercorns, crushed 1 teaspoon black peppercorns, crushed
• 1 teaspoon salt 1 teaspoon salt
• 1 cup all-purpose flour 1 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine vinegar, soy sauce, minced garlic, crushed black peppercorns, and salt. Mix well.
2. 2.
   Place the butterflied milkfish in a shallow dish and pour the marinade over it. Make sure the fish is fully submerged. Marinate in the refrigerator for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Remove the milkfish from the marinade, allowing any excess liquid to drip off. Dredge the fish in flour, making sure it is evenly coated.
5. 5.
   Carefully place the milkfish in the hot oil, skin side down. Fry for about 5 minutes on each side, or until the skin is crispy and golden brown.
6. 6.
   Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Crispy Garlic Marinated Milkfish hot with steamed rice and a side of pickled vegetables.

Treat your ingredients with care...

• Milkfish (bangus) — Make sure to choose fresh milkfish with clear eyes and shiny skin. Ask your fishmonger to scale and gut the fish for you, or you can do it at home using a scaler and a sharp knife.

Tips & Tricks

• For an extra crispy skin, pat the milkfish dry with paper towels before dredging it in flour.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade.
• To save time, you can marinate the milkfish overnight and fry it the next day.
• Serve the Crispy Garlic Marinated Milkfish with a squeeze of calamansi or lemon juice for a refreshing citrusy flavor.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in a toaster oven or air fryer to maintain the crispiness.

Serving advice

Serve the Crispy Garlic Marinated Milkfish as the main dish alongside steamed rice. Garnish with fresh cilantro or parsley for a pop of color and freshness. Add a side of pickled vegetables, such as atchara (pickled green papaya), for a tangy and crunchy accompaniment.

Presentation advice

Arrange the Crispy Garlic Marinated Milkfish on a platter, with the golden brown skin facing up. Sprinkle some fried garlic bits on top for an extra burst of flavor and visual appeal. Serve with a side of steamed rice and pickled vegetables to create an enticing and vibrant presentation.