🐟 Daing na Bangus

Seafood · Main ingredient: Milkfish · ⏱ 12 min · Serves 5 · ~₱255 · Best for: Breakfast, Dinner, Lunch

Ingredients

• 2 whole 2 pieces whole bangus (milkfish), butterflied and cleaned
• 0.5 cup White vinegar
• 8 cloves Garlic, crushed and minced
• 1 tsp Whole peppercorns, crushed
• 1 tbsp Salt
• 2 tbsp 1 cup cooking oil, for frying

Instructions

1. Clean and butterfly the bangus, removing gills and innards, and pat dry.
2. In a bowl, combine vinegar, garlic, crushed peppercorns, and salt to make the marinade.
3. Place the fish in a container and pour the marinade over it, making sure it's well coated, including the cavity.
4. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight, turning once.
5. Remove the fish from the marinade and let excess liquid drip off; reserve a bit of the garlic bits for frying.
6. Heat oil in a pan over medium heat and fry the fish, skin side down first, for 4-6 minutes per side until golden and crispy.
7. Fry the reserved marinade garlic bits separately until golden and crispy, if desired, for garnish.
8. Drain on paper towels and serve hot with garlic fried rice and a vinegar-soy dipping sauce.

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