Vinegar-Garlic Marinated Fried Milkfish (Daing na Bangus)

What you need

• 2 medium milkfish, butterflied, gutted and deboned, about 500 g (1 lb) each
• 240 ml (1 cup) cane vinegar, or white vinegar, plus extra for dipping
• 1 head garlic, cloves peeled and crushed
• 1 tsp black peppercorns, cracked
• 1 tsp coarse salt
• 120 ml (1/2 cup) vegetable oil, for shallow-frying

Method

Restated from the original video

1. 1

   Rinse the milkfish under cold water, clearing away any blood along the backbone line, and pat dry.

2. 2

   In a wide dish that fits the fish flat, stir the vinegar, garlic, peppercorns and salt until the salt dissolves.

3. 3

   Lay the fish in the marinade skin side up and spoon the liquid over so the flesh is covered.

4. 4

   Cover and refrigerate for at least 8 hours or overnight, turning the fish once if you can.

5. 5

   Lift the fish out, let the vinegar drip off and scrape away any garlic pieces. Pat the skin dry so the oil spits less.

6. 6

   Heat the oil in a wide frying pan over medium heat until it shimmers.

7. 7

   Slide in one fish, flesh side down, and fry until golden and crisp, 4-5 min.

8. 8

   Turn carefully and fry the skin side until crisp and the flesh flakes and is cooked through, 3-5 min more.

9. 9

   Drain on paper towels and repeat with the second fish.

10. 10

    Serve hot, with a small bowl of fresh vinegar on the side for dipping.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.