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Daing na Bangus Marinated Milkfish with garlic toppings fried rice and fried eggplant slices sweet life blog

Daing na Bangus/ Marinated Milkfish

Mom Shey
Course Breakfast, Main Course
Cuisine Filipino
Servings 2 people


  • 1 medium sized Milkfish Cleaned, scaled, gutted, deboned and butterflied
  • 6 cloves Garlic for Toppings


  • 1/2 Cup Vinegar
  • 1 tablespoon Patis or Fish Sauce
  • 6 cloves Garlic crushed


Prepare the Marinade Mixture

  • Mix half a cup of vinegar, 1 tablespoon of fish sauce or patis and crushed garlic on a deep dish or a large freezer bag. 
  • Press or crush down the garlic to release more garlic flavour into the mixture.  
  • Set aside about a tablespoon of the marinade mixture in a small bag and add in the garlic slices so that it absorbs the vinegar mixture flavour.  
  • Put the milkfish into the marinade mixture.  Close the bag and refrigerate it overnight. 


  • Fry the garlic slices until golden brown. Set aside.
  • Heat up the frying pan on medium heat.  Pour about 1 cup of cooking oil.
  • Once the oil is hot,  place the milkfish skin down to the frying pan.  Fry the milkfish for about 7-8 minutes then turn the fish over and fry until crispy. 

Serve and enjoy!

  • Serve, topped with fried garlic slices.
  • Best to pair with fried rice, fried eggplant slices, and vinegar-fish sauce dip


  •      You may add chili flakes or crushed 2 pcs of red chili peppers to the marinade mixture.  Remove the seeds for medium spice.  Seeds on to make it more spicy.    
  •  You may also season the milkfish with crushed black pepper.  Add the crushed black pepper into the marinade mixture or right before frying.     
  • You may also coat the milkfish with cornstarch right before frying.
Keyword Daing na Bangus, Daing na Bangus/ Marinated Milkfish, fish recipes, food blogger, Marinated Milkfish, Our Sweet Life Blog, pinoy food, sweet life blog