Marinated Fried Daing na Bangus

Our family's breakfast favorite! My mom wants to share her way of marinating the Daing na Bangus or sun-dried milkfish. It's the simplest way of preserving the fish by splitting it to a butterfly fillet, soaking it in brine and drying it up under the heat of the sun for 2 to 3 days depending on the sizes of the milkfish.

Ingredients:

1 medium dried butterfly cut milkfish
4 tbsp soy sauce
4 tbsp vinegar
3 tbsp Calamansi juice
2 tsp Spanish Paprika
4 cloves garlic, crushed
1 tsp pepper corn
salt and pepper
cooking oil for frying (Canola Oil is the best oil to use)

Procedure:

1. Mix together all the next 8 ingredients and pour it into the fish. Cover and soak it overnight in the refrigerator. You may use ziplock for this.
2. In a frying pan heat the oil and put the marinated milkfish with skin-side down first. Fry it until golden brown in each side.
3. Remove from heat. Use paper towels to drain the excess oil.
4. Serve hot with sliced tomatoes on the side and your prefered dipping sauce. Enjoy!