Milkfish (bangus) Sharpness help?

[Ellyn]

This is my second favorite sort of fish to order at a restaurant. It's an open ocean fish, known as milkfish, and it can be quite bony--even the ones that boast that it's "boneless" or has been de-boned will have some hairy little tines inside--but the flesh itself is creamy with a strong flavor.

The strange thing is, when I try to fry it up myself, it has...too strong a flavor. It's not even the sort of flavor that I think is supposed to be there. It leaves an aftertaste that hurts the tongue, palate, and my whole mouth.

What am I doing wrong? Does it need to be steeped and seasoned or something first? Is this is a sign that it's not well-cooked, or overcooked?

 

[firelily99]

I did a quick Google search and came up with a ton of recipes for that type of fish. I have never had it so I can tell you what you are doing wrong other than needing to find a recipe.