Daing na Bangus

Serves 4

Ingredients :

  • 2 lbs. whole milkfish (mackerel, rainbow trout or sea bass), scaled, gutted and cleaned (or 1-1/2 lbs. fish fillets)
  • 3 tbsp. oil
  • Pickled Green Papaya, to serve
  • Vinegar Garlic Sauce, for dipping
Marinade
  • 1/4 cup water
  • 3/4 cup white vinegar
  • 5 cloves garlic, crushed
  • 1 tbsp. salt
  • 1 tsp. black pepper
(Cooking Chart)

Cooking Procedures :

  1. In a bowl, combine the Marinade ingredients; stir until well blended and the salt is dissolved. Set aside.
  2. Open up the whole fish, if using into like a book and place skin side-up in a large dish. Pour over the Marinade and let marinate overnight in the refrigerator.
  3. Heat oil in a large skillet over medium heat. Fry the fish for 15 minutes on each side, or until golden brown. Drain on a paper towel.
  4. Serve hot with hot steamed rice, Pickled Green Papaya and Vinegar Garlic Sauce.

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