Marinated milkfish, also known as bangus, is a beloved Filipino dish characterized by its tangy, savory, and slightly sweet flavor. I’ve created my own version that my family and friends really like, mixing traditional Filipino tastes with a few of my own ideas. Let me show you the ingredients, how to marinate the fish, and the steps to get that perfect crispy finish.

Ingredients

I always pick the freshest milkfish I can find for this recipe. Its natural fat goes really well with the marinade. Here’s what you’ll need:

For the Marinade:

• 1 large milkfish (around 1 to 1.5 kilos), cleaned, butterflied, and deboned
• 1 cup white vinegar
• 4 cloves garlic, finely minced
• 1 medium red onion, thinly sliced
• 1 tablespoon brown sugar
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt

I already let the vendors at the market clean and cut the fish. All I have to do is wash it thoroughly.

This is how I marinate the Milkfish:

This marinade strikes a balance between sourness, saltiness, and aromatics. Here’s my method:

1. Combine the Marinade Ingredients:
   Mix all the marinade ingredients in a bowl until they are dissolved.
2. Soak the Fish:
   Place the milkfish inside the marinade and cover.
3. Marinate Overnight:
   Refrigerate for at least 8 hours, turning the mixture halfway to ensure even flavoring.

Cooking the Marinated Milkfish

Heat oil in a pan over medium heat, then increase the heat and cook until hot.

1. Pan-Fry the Fish:

Pan-fry the fish inside down. Cook 4-5 min per side until crisp. Drain on paper towels.

As it sizzled in the pan with a little oil, the aroma filled the kitchen, instantly making me hungry and excited.

Serve the fish while it’s hot, along with steamed rice, fresh tomatoes, and salted egg salad. For a dipping sauce, mix soy sauce, vinegar, and chopped chili. You can also add onion rings or lemon wedges for more flavor. I like to add a bit of brown sugar to soften the vinegar’s sharpness and balance out the garlic and ginger. Using just enough oil helps keep the fish crispy on the outside and tender on the inside.

Enjoying marinated milkfish is more than just eating—it’s an experience that brings comfort and joy. The flavors reminded me of home and family gatherings, where food always has a way of bringing people together. Cooking and savoring this dish gave me a sense of pride, knowing I prepared something so satisfying. It’s moments like these, with good food and a peaceful atmosphere, that make me appreciate the little pleasures in life.

This marinated milkfish recipe is simple but memorable, and it always reminds me of good times in a Filipino kitchen. Whether you serve it for lunch or dinner, it’s sure to be a favorite.