Back to 4 servings 4 whole bangus (milkfish), medium-sized, butterflied and deboned, scales on 1 cup cane or coconut vinegar, white vinegar also works 5 cloves garlic, crushed 1 teaspoon whole black peppercorns, cracked 1 teaspoon salt, coarse sea salt preferred 2 Thai chilies, optional, crushed cooking oil, for frying, such as canola or vegetable
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1 Step 1: Butterfly the fish along the belly, remove the innards, and rinse well under cold water. Keep the scales on. Pull out the backbone from head toward tail, tweezer out any small bones, rinse again and pat completely dry.2 Step 2: In a non-metal bowl, mix the vinegar, crushed garlic, cracked peppercorns, salt and chilies until the salt dissolves.3 Step 3: Submerge the fish in the marinade in a shallow container, cover and refrigerate for at least 8 hours or overnight, no more than 12 hours, since longer makes the flesh mushy.4 Step 4: Remove the fish from the marinade and pat very dry with paper towels so the skin can crisp and splatter is reduced.5 Step 5: Heat about 1/2 inch of oil in a large frying pan until it reaches 350°F (180°C), or medium heat until shimmering.6 Step 6: Lay the fish skin side down and fry undisturbed for 3 to 5 minutes until the bottom is golden and crisp.7 Step 7: Flip the fish once with tongs and fry the other side for 3 to 5 minutes until golden. The fish is done when the thickest part reaches 145°F (63°C) and the flesh is moist and flaky.8 Step 8: Drain on paper towels to remove excess oil and serve hot.getsaucepan.com/r/4a41fb58-7c99-5571-91b4-c48de97a75ea
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