"DAING NA BANGUS (Milkfish)"

My husband's favorite thing to order from a Filipino restaurant is "Daing na Bangus"! Mmmmm!

So I looked for good boneless "bangus" fillets, and finally found good ones at Tambuli. But oh how expensive they are!

Well, I figured it is still worth to make our own "daing"...at least I can control the salt to be added to it, and it surely won't have any MSG!

Baking is an option if you want to use less oil. This is best if you will serve the "daing" right after it's cooked.

-CHICHAY

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"DAING NA BANGUS"

What You Need:

• 2-4 pcs whole boneless bangus (milkfish)

or bangus belly fillets

• olive oil

Marinade:

• 1 cup of low sodium soy sauce
• 4 cloves of garlic, minced
• ¼ cup of white vinegar
• ½ tbsp fresh ground black pepper

Prep:
-Mix together all the marinade ingredients in a deep dish/pan.

-Place the "bangus" skin side up, cover, and set it in the fridge for at least an hour before cooking.

How To:

Frying:

-In a large frying pan heat oil-Season the fish with some salt-Fry the fish skin side up first for a couple of minutes.

-Carefully turn the fish over, and let it cook for 3-5 minutes.

-Next turn it back skin side up and fry for an additional 2 minutes, or until the fish is golden brown.

Baking:

-Preheat oven to 400 degrees.

-Lightly spray the roasting rack with olive oil.

-Arrange the fish pieces on the baking sheet, spray each lightly with olive oil, and bake for 15-20 minutes, or until the fish is golden brown.