Spicy Daing na Bangus
This is a recipe for Spicy Daing na Bangus
- Prep time
- 3 hr
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium to large milkfish (bangus, scales removed and butterflied)
- 2 tablespoons Knorr Liquid seasoning
- 5 cloves garlic (crushed and chopped)
- 5 pieces Thai chili (minced)
- 1 teaspoon crushed whole peppercorn
- 1/2 cup white vinegar
- 1 cup cooking oil
Instructions
- 1
Arrange the fish in a large plate belly part facing upwards.
- 2
Pour Knorr Liquid Seasoning all over the fish. Distribute equally using your hands.Let it stay for 5 minutes.
- 3
Rub ground black pepper, chili, and garlic. Pour the vinegar. Flip the fish over so that the belly part faces downward. This will let the meat absorb the seasoning and spices better.
- 4
Cover the fish with a clear plastic wrap. Refrigerate overnight.
- 5
Heat oil in a wide pan. Once the oil gets hot, pan fry the fish. until golden brown. Turn the fish over using a wide spatula to cook the opposite side. Note: use a splatter screen to protect yourself
- 6
Remove the fish from the pan. Arrange in a plate.
- 7
Serve with garlic fried rice.
- 8
Share and enjoy