Daing na Bangus

Ingredients

• 4 boneless milkfish (bangus), butterflied
• 1/2 cup white or cane vinegar
• 6 garlic cloves, minced
• 1 tsp black peppercorns, crushed
• 1 tsp salt
• Vegetable oil, for frying
• 4 cups cooked rice, for serving
• 4 eggs, fried, for serving
• Sliced tomatoes, for serving

Before you cook

• Mix the vinegar, garlic, crushed peppercorns, and salt together in a shallow dish.
• Lay the butterflied milkfish in the marinade, skin-side up, making sure the flesh is well coated.
• Cover and marinate in the refrigerator for at least 30 minutes, or overnight for a stronger flavor.

Steps

1. Lift the fish out of the marinade and let the excess drip off.
2. Heat a shallow layer of oil in a skillet over medium-high heat.
3. Fry the fish skin-side down for 4 to 5 minutes until golden and crisp.
4. Flip and fry the flesh side for 3 to 4 minutes until cooked through.
5. Drain the fried fish on paper towels.
6. Fry the eggs in the same pan until the whites are set and the yolks are still soft.
7. Serve the fried milkfish with rice, a fried egg, and sliced tomatoes on the side.