Stop Just Dredging and Pan-Frying Milkfish! Insider Shares Foolproof Method—No Oil Splatter, Tender Meat, No Fishy Smell, Perfect with Rice

Milkfish is hailed as a 'treasure from head to tail'—a premium ingredient rich in EPA and DHA in its fish oil, which helps lower blood lipids, reduce the risk of cardiovascular disease, and support brain development and nervous and visual system functions.

Beyond the usual pan-frying and soups, a netizen asked in a Facebook cooking group: 'Besides pan-frying, what are other delicious ways to cook milkfish belly?' The post quickly went viral, prompting experienced home cooks to share their personal recipes.

Many users recommended steaming or boiling methods: 'Cook with ginger and clam soup,' 'Steam with Yin Pineapple Sauce from PX (Prix),' 'Simmer with danggui, chuanxiong, shudihuang, red dates, goji berries, and rice wine. Slice one fish belly into four pieces before serving—delicious and nourishing. Just add ginger threads before serving,' 'Use black fermented black beans, ginger threads, oyster sauce, brown sugar, and water—bring to a boil,' 'Pan-fry first, then boil with bamboo shoots for a tasty soup,' 'Boil for seven minutes with rice wine and ginger to remove fishiness, then season with pepper,' 'Use fermented black beans, pan-fry, then add to rice noodle soup with hot pot ingredients, or cook into salty vermicelli with ginger and shallots.'

Others shared upgraded pan-frying techniques: 'After light pan-frying, add ginger, garlic, a bit of fermented black beans, soy sauce, a splash of black vinegar, and water—cover and steam. Super aromatic and rice-worthy,' 'After frying, add a slightly thickened soy sauce glaze—perfect with multiple bowls of rice,' 'After frying, add ginger, garlic, soy sauce, fermented black beans, and holy basil,' 'Pan-fry, then add ginger threads, a little soy sauce and sugar, and finish with holy basil leaves—fragrant and delicious.'

Additionally, a user from the Facebook group 'I Love PX – Honest Reviews' shared an upgraded method for those tired of basic pan-frying or fish soup:

1. Pan-fry the milkfish until golden and crispy, then set aside. Pour out excess oil, leaving just a little, and sauté ginger threads. 2. Add Japanese teriyaki sauce and water (about half a packet of teriyaki sauce to one rice-cup of water). Bring to a boil and taste to adjust saltiness. 3. Return the fish to the pan, simmer in the sauce for 3–5 minutes, then add a few holy basil leaves and a small piece of butter. Finish with high heat to reduce the sauce.

The original poster added that butter is optional but enhances flavor by helping the rich sauce cling to the fish, making the aroma even more intense.

An experienced home cook also shared a 'foolproof, no oil splatter' technique for pan-frying milkfish belly:

1. Place fish skin-side down in the pan, use medium-low heat, and immediately cover with a lid to prevent oil splatter. 2. Let each side cook for about 3 minutes without moving to allow proper searing and prevent breaking. 3. Before flipping, gently shake the pan. If the fish slides easily, it’s ready to flip. Repeat until both sides are golden and crispy.

The full discussion took place in Facebook groups such as 'Home Cooking' and 'I Love PX – Honest Reviews.'