Daing na Bangus (Vinegar-marinated and Dried Milkfish)

INGREDIENTS:
  • 4-5 pcs. (around 2 lbs.) medium-sized fresh bangus, butterflied and guts removed with scales on
  • 1 cup coconut or cane vinegar
  • 8 cloves garlic, crushed with skin on
  • 1 tbsp. peppercorns, crushed
  • 2 tbsps. salt
  • cooking oil

PROCEDURE:
  1. Split the bangus into butterfly fillet by carefully slashing a sharp knife along the dorsal side starting from the tail to the head. Remove the gills, guts and innards of the fish. Thoroughly wash under running water until no more traces of blood is visible. Pat dry with paper towel.
  2. In a large container, combine vinegar, garlic, peppercorns and salt.
  3. Soak the bangus in the marinade and make sure all the fish are thoroughly coated with vinegar mixture. Transfer them in an airtight container. You may use a ziplock bag and seal it. Let it stay in the refrigerator to marinate overnight.
  4. Drain the liquid from the fish and arrange on the wire rack to dry under the scorching sun for at least 3 hours.
  5. In a large pan, heat up the cooking oil over medium heat. Pan fry the dried marinated fish with skin-side down first, occasionally flipping until golden brown on both sides. Place on a platter lined with paper towels to drain the excess oil.
  6. Serve with rice and sliced tomatoes on the side. Enjoy!

**Number of Servings: 5

TIPS FROM ENZ:
  1. You may debone the fish by carefully lifting the backbone using the tip of a knife and removing the muscle spines with the aid of a forceps or tweezers. 
  2. If you lack the luxury of time to sun-dry the fish, you may skip this process. Simply drain and pat it dry with paper towel until no more liquid is dripping from the fish.