Fried Bangus in vinegar marinade

    Fried Bangus in vinegar marinade is a staple dish in the Philippines. Served with hot rice, bagoong (or shrimp paste) and freshly crushed tomatoes. This dish is commonly found on boodle fights along with other fried fishes like tilapia, cat fish, tuyo, etc.


    Pampanga, Philippines
    1 person made this


    • Boneless bangus (cut in halves) 1 whole milkfish
    • garlic (pounded) 4 to 5 cloves
    • 1/2 cup white vinegar
    • 2 pints black pepper


    1. Chop each side into 2 slices (the head and tail)
    2. Marinate the chopped parts with vinegar, garlic, and black pepper for 4 hours
    3. Deep fry in cooking oil
    4. Serve Fried Bangus in vinegar marinade with hot rice and your preferred dipping sauce. Since it has a sour flavour, the best dipping sauce is freshly crushed tomatoes and shrimp paste

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