lautnusantara.com - Milkfish is notoriously bony but very popular fish in the cuisines of Southeast Asia and some Pacific Islands. Fried milkfish are commonly sold in most Philippine wet markets, and are prepared with a light seasoning of salt, pepper, soy sauce, and garlic.

Read also: 4 Indonesian Snapper

Ingredients that you need:

• Milkfish – boneless versions are available.
• Salt and pepper – seasonings to enhance flavour.
• White vinegar and garlic – remove fishy smells and tastes.
• Dark soy sauce – has a slightly sweet but salty taste. Adds color.
• Oil – just enough to fry the fishes.
• Garlic – adds depth and flavour to any dish

Read also: Tips On Eating Caviar

Step by step instructions:

1. Wash or clean the milkfish. Remove the head and tail, slice the body it into half lengthwise. Dab the insides with a kitchen towel to dry.
2. Slice the fish into 4. Season with salt and pepper. Set aside.
3. In a small bowl, mix together white vinegar, dark soy sauce and crushed garlic to create the milkfish marinade.
4. Massage the sauce into the fish on a tray. Then lay all the sliced fish pieces skin side up. Set aside and marinade for 30 minutes to an hour in the fridge.
5. Prepare a pan at medium heat; add just enough oil to cover the pan. Fry the fishes skin side up first for 5 – 7 minutes or till golden brown before cooking the skin for another 5 – 7 minutes. You can also fry with the garlic from the marinade for more flavour.
6. After frying, place on a kitchen towel or cooling rack skin side up to remove excess oil.
7. Once most of the oil has been strained, serve with a side of steamed rice and spiced vinegar or soy sauce.

Quick Tips:
If you’re planning to eat the dish right away, you can marinate it for 30 minutes to an hour. But for more flavour, be sure to prepare beforehand. Marinade and keep them in a zip lock bag or airtight container in the freezer.

Read also: 8 Milkfish Interesting Facts