Daing na Bangus

Ingredients

• 4 whole bangus, butterflied, gutted and deboned
• 1 cup vinegar
• 5 cloves garlic, peeled and crushed
• 1 teaspoon peppercorns, cracked
• 1 teaspoon salt
• oil

Steps

1. 1

   Clean and debone the fish following the video below. Rinse under cold running water, removing any leftover blood and entrails. Drain well.

2. 2

   In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.

3. 3

   Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.

4. 4

   Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.

5. 5

   In a wide pan over medium heat, heat about 1-inch deep of oil. Gently slide in fish and cook for about 3 to 5 minutes on each side or until golden and cooked through.

6. 6

   Remove from pan and drain on paper towels. Serve hot.