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DAING NA BANGUS (pickled milkfish) |
| Cooking
time: -- |
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Servings: 4 people |
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Ingredients |
| 1 bangus (milkfish), about 1 kg
after cleaning |
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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 |
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| Cooking
Instructions |
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.
Serve with hot rice and atsara or eggplant
salad.By Nadine R. Sarreal |
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