How to make daing na bangus:

• Prepare the bangus by splitting and cutting the dorsal side of the fish.
• Then remove all the internal organs but don't remove the scales and skin.
• If the bangus is large, you can cut it in half, crosswise.
• You can have this done by the fish vendor if you want to skip this process.
• Clean the fish in running water and drip the excess water. Rub salt generously on both sides.
• Then prepare the container or a tupperware wide enough to marinade the fish.
• Arrange the fishes in the tupperware and pour the vinegar, garlic and peppercorns.
• If you have zip lock it's better to use it than the tupperware.
• Put the marinated fish in the refrigerator overnight.
• To cook the bangus, prepare a deep frying pan with cooking oil over medium heat.
• Slide the bangus skin side down and fry it until golden brown for 10 minutes.
• Flip the bangus using a spatula and fry the other side for 8 to 10 minutes until golden brown.
• Place in a strainer to drip excess oil then transfer to a serving plate.
• Do the same for the rest of the bangus. Serve with sliced tomatoes with patis.