Daing na Bangus Recipe

Ingredients

• 1 medium sized milkfish (cleaned and scales removed)
• 10 tablespoons white or cane vinegar
• 1 teaspoon crushed peppercorn
• 1 head garlic (crushed)
• 1/4 teaspoon cayenne pepper powder (optional)
• 1/2 teaspoon coarse sea salt
• 1/2 cup cooking oil

Instructions

1. 1

   Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside.

2. 2

   Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag.

3. 3

   Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.

4. 4

   Remove the fish from the bag and let the liquid drip.

5. 5

   Heat the cooking oil in a pan. Once the oil gets hot, fry the fish in medium heat until one side gets crisp. Turn it over and repeat the process on the other side.

6. 6

   Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.

7. 7

   Share and enjoy!