September 9, 2009
1 lb bangus (milkfish), cleaned
1/2 cup rice vinegar
5 cloves of garlic, minced
1 medium-sized onion, minced
1/2 tbsp pepper corns and salt
1 cup vegetable oil for frying
1. Scale off and clean bangus (milkfish) by removing gills and innards. With a knife, slice open the bangus (milkfish) from its back, from head to tail. Dash with salt.
2. In a square pan or container at least 2 inches deep, prepare marinate: 1/2 cup rice vinegar, minced garlic, onion, salt, and pepper corns. Put in cleaned, sliced bangus (milkfish). If possible, marinate overnight and place in the refrigerator.
3. In a deep frying pan, put in a cup of vegetable oil. Fry marinated milkfish and cook until
4. Serve immediately with boiled rice, sliced tomatoes, green mangoes and vegetable dish.