Daing na Bangus


  •   1 large bangus, approx. 2 lbs.
  •   1 full cup vinegar
  •   6-8 cloves garlic, chopped
  •    salt and pepper

Cooking Instructions:

  1. Trim the fins and tail of the bangus. Be sure to use sharp knife.
  2. Split bangus on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.
  3. Take away the gills and innards.
  4. Wash fish in running water to remove blood.
  5. Lay the fish flat on the cutting board with the skin down and remove backbone.
  6. Cut in with the tip of the blade along the backbone from the head to tail.
  7. Combine the rest of the ingredients in a covered container.
  8. Put it in a fridge to marinate for 4-5 hours or overnight.
  9. Fry bangus with sufficient amount of vegetable oil until each side is golden brown.
  10. Serve with rice, atsara or sliced tomatoes.

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