Cherry & Dennis Helper Habitat
Filipino Daing na Bangus
菲律賓醋香煎虱目魚
Recipe overview
Butterflied milkfish is marinated in garlicky vinegar and pan-fried golden for a tangy savoury meal serving four.
01
Ingredients
Main ingredients
- 800 g, 1 whole Boneless butterflied milkfish
- 6 cloves, minced Garlic
- 200 g, sliced Cucumber
- 200 g, wedged Tomatoes
Marinade
- 180 ml White vinegar
- 60 ml Water
- 1 tsp Salt
- 1 tsp, crushed Black peppercorns
- 2 Bay leaves
For frying
- 3 tbsp Cooking oil
02
Tools
- Glass marinating dish
- Non-stick pan
- Tongs
- Paper towels
- Food thermometer
03
Steps
Step 1
Check for bones
Feel along the entire fish and remove every bone; do not use it if bonelessness cannot be confirmed.
Step 2
Mix marinade
Combine vinegar, water, salt, pepper, garlic and bay leaves in a glass dish.
Step 3
Marinate fish
Place fish skin-up in the liquid, refrigerate 30 minutes and turn once.
Step 4
Drain and dry
Remove fish, discard marinade and dry both sides thoroughly to prevent oil splashes.
Step 5
Prepare sides
Slice cucumber and wedge tomatoes on a clean board separate from raw fish.
Step 6
Preheat the pan
Heat a non-stick pan over medium for 1 minute and add half the oil.
Step 7
Cook skin side
Lay fish skin-down, press 10 seconds and fry for 4 minutes.
Step 8
Turn and fry
Turn carefully, add remaining oil and fry 4 to 5 minutes until golden.
Step 9
Check doneness
The thickest centre must reach 63°C and flesh must be opaque and flake easily.
Step 10
Cook more if needed
If below 63°C, cook over medium-low in 1-minute intervals and recheck with a clean thermometer.
Step 11
Rest and portion
Rest 2 minutes, divide along the centre into four portions and inspect again for bones.
Step 12
Plate safely
Serve with cucumber and tomato, remind diners to remain alert for fine bones and eat hot.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
