2 pcs. Butterflied with skin-on, boneless Bangus ( Milkfish ) fillets
1 cup vinegar
8 garlic cloves sliced
2 tsp ground pepper
4 tsp salt or to taste
4 tbsp canola oil for frying
Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
Sprinkle the crushed garlic on all the Bangus surface
Now pour in vinegar, then season with pepper and salt.
Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
In a hot griddle, add 4 tbsp.of cooking oil and heat till it just starts to smoke over medium-high heat.
Place the Bangus fillet, skinside down.
Lower heat to medium and cook uncovered about 4 minutes or until brown