I am an avid fan of the bangus. It's the only fish I can eat every week, sometimes twice a week without getting tired of it; specially if the bangus is the Dagupan type, full of belly fat and so delicious. The bangus is so versatile, several fish recipes can be done with it - with sauce, as sinigang, grilled, fried. Bangus is best when prepared simply - marinated and fried. Here is an easy recipe for bangus marinade. My bangus marinade is a simple mixture of vinegar, garlic, salt and pepper. I use lots of garlic for this fish recipe. The simplicity of the bangus marinade brings out the natural flavor of the bangus and this fish recipe has been tried and tested with my family and always elicits the thumbs up from them. Marinate for at least 4 hours in this fish recipe to enable the bangus to absorb the flavors of the vinegar and garlic. Serve the fried bangus hot with dipping sauce of calamansi (local lime) or vinegar with chillies. Ummm, soo-o good.
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