Ingredients
1 (6 ounce) whole milkfish (bangus), or to taste
salt and ground black pepper to taste
5 cloves garlic, minced
1/2 cup white vinegar
vegetable oil for frying
Method
Sources
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dataset
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Gathered
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Feathery dill — pickles, gravlax, cream sauces, potato salad
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Pickling starter kit — jars, weights, salt, recipe guide, ferment
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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. 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. Discard marinade and pat fish dry with paper towels. Heat oil in a large skillet over medium-high heat. Fry the fish until golden brown and crispy, 7 to 10 minutes.