Daing na Bangus

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Serves 4
Preparation time: 5 mins + overnight marinating
Cooking time: 15 mins 
 
 

Ingredients:

1 whole bangus (milkfish), about 600 g (1 lb 3 oz), deboned
Cloves of 1 whole head of garlic, crushed
180 ml (¾ cup) vinegar
Freshly ground pepper
1 teaspoon salt
60 ml (¼ cup) oil
Spring onions, to garnish (optional)

>> Flatten bangus on its back (it is usually sold like this when deboned) and place in a marinating pan. Sprinkle garlic all over fish, pour in vinegar and season with pepper and salt. Cover and leave in the refrigerator for several hours or overnight.
>> When ready to cook, heat oil in a large wok. Fry bangus until fully cooked, about 6 to 7 minutes on the first side and 5 minutes on the second side.
>> To make dip, combine vinegar, garlic and pepper in a bowl. Let stand a few minutes before serving
>> Remove bangus to serving platter and garnish with spring and onions, if desired.
>> Serve with rice and Garlic-Vinegar Dip.