Ingredients
Scale
- 2–3 pcs medium milkfish (skin on), butterflied
- 2 small whole garlic, pounded with skin on
- 1 tsp roughly ground black pepper
- 2 tsp salt
- 1 1/2 cups coconut vinegar or cane vinegar
- 3 tbsp soy sauce
- 3 pcs dried bay leaves
Instructions
- Mix all ingredients except for the fish in a bowl.
- Place fish in a wide shallow pan and pour the vinegar marinade. Make sure that the fish is covered well with the marinade. Cover the pan and marinate for at least 24 hrs.
- Before cooking, drain fish thoroughly in a wire rack (it’s better if you sun dry it for 6 hrs.), you can also use serviettes to pat dry the fish.
- Once dry you can start to fry in medium heat uncovered for around 4-5 minutes on each side or until golden brown.
Notes
To make it even crispy, you can sun dry the fish for 6 hours before pan frying