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Ingredients
- 1 kilo fresh small bangus
- 1 cup vinegar
- 1 whole garlic, crushed
- 1 Tbsp. peppercorns, crushed
- Sea salt
Directions
- Prepare the bangus by splitting and cutting the dorsal side of the fish.
- Then remove all the internal organs but don’t remove the scales and skin.
- If the bangus is large, you can cut it in half, crosswise.
- You can have this done by the fish vendor if you want to skip this process.
- Clean the fish in running water and drip the excess water. Rub salt generously on both sides.
- Then prepare the container or a tupperware wide enough to marinade the fish.
- Arrange the fishes in the tupperware and pour the vinegar, garlic and peppercorns.
- If you have zip lock it’s better to use it than the tupperware.
- Put the marinated fish in the refrigerator overnight.
- To cook the bangus, prepare a deep frying pan with cooking oil over medium heat.
- Slide the bangus skin side down and fry it until golden brown for 10 minutes.
- Flip the bangus using a spatula and fry the other side for 8 to 10 minutes until golden brown.
- Place in a strainer to drip excess oil then transfer to a serving plate.
- Do the same for the rest of the bangus. Serve with sliced tomatoes with patis.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 249g | |
| Calories 71 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 266mg | 8% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.03g | 1% |
| Protein 0.87g | 1% |
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