Pickled And Fried Filipino Fish (Daing Na Bangus)

1. 1

   Remove scales from the bangus. Cut a slit into the fish lengthwise along the back to remove gills, intestines, and innards. Spread open the fish to expose the flesh; pat dry all over.

2. 2

   Lay fish flat on a ridged plate and sprinkle with salt and pepper. Spread garlic over the flesh and pour vinegar on top. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.

3. 3

   Discard marinade and pat fish dry with paper towels.

4. 4

   Heat oil in a large skillet over medium-high heat. Fry the fish until golden brown and crispy, 7 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.