Single Serving: Daing Na Bangus (Milkfish in Garlic and Vinegar Marinade)

Milk fish is probably one of my favorite fishes, no actually it is indeed my favorite fish in this lifetime. So when the Expat Daddy started bringing home about 5kgs of bangus which he purchase from his fishermen friends near his worksite, I am in Bangus Heaven. Unfortunately, I am the only one in the family who loves Bangus, and so I have too many in my hands to think of ways to cook them. Thus, what I did, is to marinate the fish in batches to be cooked for either breakfasts or during times when we can't think of anything interesting to eat. Actually I do always have beef tapa, chicken tocino and daing na bangus (and sometimes Tambakol (tuna) in adobo marinate) in the ref. The girls love the meat for their lunch box while we usually have the fish during Friday breakfast.
See, I guess the best fit description for me would be a DIY homemaker. Not a real fan of consumerism, so definitely bad business to the suppliers. Well, let's just say, if I can sew my own clothes, I would! LOL!
Ingredients:
3 pcs milkfish (roughly 200gms each)
1/4 cup oil for frying
Marinade:
1/2 cup vinegar
4 cloves garlic, minced
1/4 tsp ground black pepper
1 tbs salt (if you intend to cook it immediately after marinating, please add generous amount)


Method:
To prepare the fish, wash and clean removing the gut, gills and scales. Drain then slit the fish lengthwise from the tip of the backside of the head  through to the other end of the tail, thus butterflying it in the process.  
Rinse and pat dry with a kitchen towel. 
Using a flat baking pan or Pyrex shallow bowl, lay the fish flat on its skin and set aside. If possible, lay all 3 fishes in one layer. In this instance, I have cut the fish to two parts to fit my resealable container.
To prepare the marinade, mix all of the ingredients in a separate bowl then pour over the fish. Let sit for about half an hour before storing in the refrigerator. Make sure to keep it covered when in the ref. 
When ready to cook, heat oil in pan and wait until oil is smoking hot.  
At this point, slowly slide in the fish skin side down. Cook for about 5-8 minutes. 
Serve with fried rice, fried egg for a heavenly Daing-Si-Log combo. 




Mommy Tip: When the fish is perfectly marinated, you wouldn't be looking for any dipping sauce anymore. You may then serve with a siding of Tomato and Cucumber Salsa or Ensaladang Talong (Eggplant Salad), both recipes may be found here and here.




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