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This marinated Boneless Bangus is my favorite. Marinated overnight then fried crispy. best served with spiced vinegar for dipping. 

  • 2-3 lbs boneless bangus
  • 1 cup vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or more if you want it more salty)
  • 2 tablespoon minced garlic
  • 5-6 pieces bay leaf (dahon paminta)

How to:
  1. Using a wide basin mix vinegar, garlic, salt, ground pepper and bay leaves.
  2. Taste test to see if your marinate needs more salt.
  3. Soak the boneless bangus to the mixture.
  4. Refrigerate over night.
  5. Remove the bangus from the marinate and drain excess juice before cooking.

*You can either fry or grill the marinated bangus the next day*

Make sure to remove the bangus from the marinate if you are not planning to cook them all. Either freeze it or refrigerate.

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