Thursday, March 22, 2007

"Daing na Bangus"

I was the one who prepared and marinated the fish but my hubby did the frying. One of his favorites ... that was the reason why I needed to learn this recipe. My hubby loves it! Eventually, I've learned to love it also (",)

You'll need:
  • 5 small pcs (650 grams) of milkfish, butterfly-cut
  • 1 heapful rock salt
  • 1 big head of garlic
  • 1 tsp of whole peppercorns
  • 1 cup white vinegar or native vinegar

Here's how:

Make a slit in the flesh beside the fish bone. Wash. Drain well. Arrange the fish in a tray, flesh up. Sprinkle half of the salt over it.

Using a mortar and pestle, pound the garlic finely along with the skin. Put the whole peppercorns. Crushed lightly. Add the rest of the salt and vinegar. Mix thoroughly using your hand. Pour over the fish. Stand for at least 2 hours before frying or place the marinated fish inside a container with cover and refrigerate.

Serve with "Garlicky Fried Rice" and slices of tomato.

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