fried bangus, (or you can use smelt)

#1
  • especially for bangus (milkfish from the philippines), its nice to have it deboned because it has lots of bones. If not, filet, take off spine, fins, and bones as much as you can. For smelt, you can leave them bones
  • make a marinade of one part vinegar, on part water, salt, pepper, or peppercorn, chopped garlic
  • splay out the filet in a flat glass dish and marinade overnight
  • heat skillet with oil medium heat
  • fry the fish inside down first 5 minutes then other side. fry it to brown but not too crispy
  • done! sarap!