Daing na Bangus

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 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.