Milkfish is notorious for being much bonier than other food fish, that’s why deboned milkfish, called “boneless bangus” has become very popular in stores and markets in Philippines. In the country alone, a minimum of 1,000,000 tonnes are being harvested every year creating an annual USD $1 Billion industry. Boneless Bangus or deboned milkfish originated in the Philippines and spread all over the world. The boneless bangus coming from Dagupan, Bonoan, Pangasinan, Sarangani and Mindanao are considered the most premium and the best in the world.
Fried Boneless milkfish is a simple Filipino dish that is packed with flavors. The milkfish alone has its deliciously rich taste while the marinade gives it a sour spicy flavor.
1 large boneless milkfish (deboned, scales removed, butterfly cut)
1/2 cup white vinegar
4 cloves garlic, crushed
1/2 teaspoon whole peppercorn
1/2 teaspoon salt
1 cup cooking oil
1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours.
3. Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the color turns medium brown. The oil has a tendency to splatter because of the liquid from the marinade so make sure to cover the pan while leaving open a small space for the steam to escape.
4. Serve with steamy white rice and spiced vinegar (sinamak), or bring it to the next level by pairing it with garlic fried rice.