1 whole bangus butterflied ,bones out,,cut half for easy cooking

1/2 cup distilled vinegar

2 1/2 tbsp salt

8 cloves garlic,chopped or sliced

1 tbsp patis

pinch of ajinomoto

oil for frying

2 tsp freshly ground black pepper

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.