Daing na Bangus (Pickled Milkfish) Ingredients:
1 bangus (milkfish), about 1 kg after cleaning
1/4 cup vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed but still with skin on
1/3 c cooking oil
Procedure:
1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.
Serve with hot rice and atsara or eggplant salad. Good for a family of 4.
1 bangus (milkfish), about 1 kg after cleaning
1/4 cup vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed but still with skin on
1/3 c cooking oil
Procedure:
1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.
Serve with hot rice and atsara or eggplant salad. Good for a family of 4.
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