Pickled Milkfish

[nemo]

DAING NA BANGUS (Pickled Milkfish)

1 bangus (milkfish), about 1 kg after cleaning
1/4 cup vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed but still with skin on
1/3 c cooking oil

Procedure
1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.

source: palhbooks