Cooking time: 15 mins
1 whole bangus (milkfish), deboned
Cloves of 1 whole head of garlic, crushed
¼ cup vinegar
Freshly ground pepper
1 teaspoon salt
Flatten bangus on its back (it is usually sold like this when deboned) and place in a marinating pan. Sprinkle garlic all over fish, pour in vinegar and season with pepper and salt. Cover and leave in the refrigerator for several hours or overnight.
When ready to cook, heat oil in a large wok. Fry bangus until fully cooked, about 6 to 7 minutes on the first side and 5 minutes on the second side.
To make dip, combine vinegar, garlic and pepper in a bowl. Let stand a few minutes before serving