Milkfish is the national fish of the Philippines, named for its milky soft texture! It’s usually eaten for breakfast with sunny side up eggs, sliced tomatoes and spiced vinegar. Don’t forget the coffee!
Ingredients:
For the Milkfish:
- 1 milkfish, split open (you can ask your fish monger to do this for you)
- 1/3 cup coconut vinegar
- 1 tbsp salt
- 2 tsp ground pepper
- 1 tbsp granulated sugar
- 7 cloves garlic, crushed (skin included)
- 4 bay leaves
For the Garlic Fried Rice:
- 4 cups cooked rice
- 7 cloves garlic, crushed, skin on
- 1/2 tsp black pepper
- 1/2 tsp rock salt
Directions:
For the Milkfish:
- Wash and cut the milkfish in half crosswise.
- In a shallow dish, mix the vinegar, salt, pepper, sugar, garlic, and bay leaves. Stir until the sugar and salt is dissolved.
- Add the fish flesh down. Cover with plastic wrap.
- Marinate the fish for 24 hours and up to 2 days.
- In a heated nonstick pan, add 1/4 cup oil.
- Heat the oil and add the milkfish (daing).
- Fry until golden brown both sides.
For the fried rice:
- In a heated pan, (or even better, a wok) add 3 tbsp oil.
- Add garlic and saute until light brown.
- Add the rice and stir for few minutes.
- Add the pepper and rock salt. Stir for another 5 to 10 minutes on medium heat.
- Transfer to a plate and serve while warm with the daing, spiced vinegar and tomatoes. Yum!
Note:
Milkfish is available at most Asian stores. It has a lot of soft bones in its flesh, so be very careful when eating it!
Pound together the garlic, pepper, and bay leaves 
Marinate the fish in vinegar, garlic, sugar, pepper, bay leaves, and salt 
Fry the fish 
Set aside the fish 
Saute the garlic 
Cook until golden brown 
Add the rice 
