Ingredients

  • 1 medium sized milkfish cleaned and scales removed
  • 10 tablespoons white or cane vinegar
  • 1 teaspoon crushed peppercorn
  • 1 head garlic crushed
  • 1/4 teaspoon cayenne pepper powder optional
  • 1 teaspoon coriander powder
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup cooking oil

Cooking Instructions

  • Combine vinegar, pepper, salt, garlic, coriander powder and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside.
  • Butterfly the bangus (slice from the top). Cut into 3 pieces and the place it inside a large re-sealable plastic bag.
  • Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.
  • Remove the fish from the bag and let the liquid drip.
  • Heat the cooking oil in a pan. Once the oil gets hot, fry the fish in medium heat until one side gets crisp. Turn it over and repeat the process on the other side.
  • Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.
  • Serve hot and enjoy!