Daing Na Bangus

Ingredients

• Milkfish (bangus) (1 whole, cleaned and butterflied)
• Cooking oil (for frying)
• Garlic (4 cloves, minced)
• Soy sauce (1/4 cup)
• Vinegar (1/2 cup)
• Black pepper (1 teaspoon, freshly cracked)
• Salt (to taste)
• Lemon or calamansi juice (1 tablespoon (optional, for added brightness))
• Dipping sauce (optional) (to taste)

Instructions

1. In a bowl, combine the vinegar, soy sauce, minced garlic, black pepper, and salt. Add lemon or calamansi juice for extra brightness if desired.
2. Place the butterflied milkfish in the marinade, ensuring it is well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. Heat enough cooking oil in a frying pan over medium heat to submerge the fish halfway.
4. Carefully place the marinated milkfish in the hot oil, frying until crispy and golden brown, about 5-7 minutes per side. Avoid overcrowding the pan; fry in batches if needed.
5. Once cooked, remove the fish from the pan and drain excess oil on paper towels.
6. Serve hot with steamed rice and a side of vinegar dipping sauce made from a mix of vinegar, minced garlic, and chopped chili (if desired).