Ingredients
The following ingredients have 2 Servings
- 1 medium sized milkfish (cleaned and scales removed)
- 10 tablespoons white or cane vinegar
- 1 teaspoon crushed peppercorn
- 1 head garlic (crushed)
- 1/4 teaspoon cayenne pepper powder (optional)
- 1/2 teaspoon coarse sea salt
- 1/2 cup cooking oil
Instruction
- Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside.
- Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag.
- Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.
- Remove the fish from the bag and let the liquid drip.
- Heat the cooking oil in a pan. Once the oil gets hot, fry the fish in medium heat until one side gets crisp. Turn it over and repeat the process on the other side.
- Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.
- Share and enjoy!
