HOMEMADE NA DAING NA BANGUS

by Adeline Fajardo

3 cups vinegar

4 1/2 tsp salt (adjust to taste)

1 tsp pepper

3 - 4 tsp oil

1 1/2 tsp soy sauce

3 tsp vetsin (optional)

3 - 6 pcs garlic, crushed or minced

2 - 3 bangus or milkfish (medium size)

Oil for frying (about 1/4 cup)

Preparing the fish:

Using a sharp knife, slice the fish from its back (just above the back fin).

Slowly open the fish, removing the middle bones on one side and cutting the head in half (or cut it off and dispose if preferred).

Remove the insides of the fish.

Remove the backbone (center bone) including the tail.

Remove the back fin and bones found at one edge.

Clean and rinse the fish in running water.

Marinating:

Mix the first 7 ingredients above in a bowl, leaving a little salt to sprinkle

on the fish.

Marinate the butterflied or sliced fish in the mixture for 2-3 days (1-2 days if small).

Cooking:

Heat some vegetable oil (1/4 cup) in a deep pan.

Fry the fish and turn when browned, about 8-10 minutes to make it crispy.

Slice the fish for easy serving but maintain its shape.

Garnish with sliced tomatoes and greens.