Pan-Fried Milkfish Belly

Steps

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1. 1
   Select milkfish belly pieces with larger meat chunks and clean them well.
   ▶ ≈0:20
2. 2
   Pour oil into the pan, using less if you prefer. Cover with a lid to minimize oil splattering.
   ▶ ≈0:50
3. 3
   Fry the meat side on high heat for about 4 minutes until the oil is well heated.
   ▶ ≈1:10
4. 4
   Reduce heat to low and continue cooking for about 4 minutes to lower the temperature, making it easier to flip.
   ▶ ≈1:16
5. 5
   Once cooled slightly, gently flip the fish skin-side down and cover with the lid.
   ▶ ≈1:28
6. 6
   When the oil stops splattering, switch to medium heat and fry the skin side for about 3-4 minutes until golden and crispy.
   ▶ ≈1:34
7. 7
   Plate and serve—the fish should have tender meat and crispy skin, rich in Omega-3.
   ▶ ≈1:46