Daing Na Bangus (Fried Crispy Milk Fish)

Daing na Bangus (milkfish).jpg

1 medium size milk fish – scaled, gutted and butterfly)
1 big onion sliced
1 tomato – quartered
Oil for frying

Sauce Ingredients
3 tbsp soy sauce
1 tbsp black vinegar
3 tbsp white vinegar
1 tsp salt
1 tsp black peppercorn – crushed
3 cloves garlic – minced
1/2 tsp sugar

1) In a deep and wide plate,mixed sauce ingredients together and stir till salt and sugar has dissolves completely. Add fish and make sure it is fully submerged with the sauce. Marinade for at least 4-5 hours or overnight in the fridge.
2) Drain fish from the marinade sauce and wipe dry. Heat oil in a wide saucepan over medium heat and fry the fish skin up first for 3 minutes. Carefully turn the fish over and let it fry for 4 minutes. Next turn it back skin side up and fry till crispy.
3) Remove and drain on paper towel. Serve hot with a squeeze of lemon and tomato and onions on the side.

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