DAING NA BANGUS (Fried Marinated Milkfish)
1 to 1 1/2 pounds boneless milkfish, butterflied
2 to 3 tablespoons cider vinegar
2 cloves garlic, crushed
Oil for deep-frying
Combine fish with vinegar, garlic and salt and pepper to taste in
container with lid or anything that can be covered with plastic wrap.
Cover tightly and marinate in refrigerator. Heat oil in deep-fryer
until hot. Fry whole fish until golden brown and crisp on outside.
Makes 2 to 3 servings.This dish is traditionally served with fried rice.
Note: Milkfish is available in Asian markets - trout may be substituted.
Clean fish and cut on bellyside to butterfly open. Remove bones.
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