DAING (Butterflied Marinated Fish)
Serves 4
Ingredients:
| Natural white vinegar | 400 ml/1 ⅔ cups |
| Coarse sea salt | 40 g/4 Tbs |
| Garlic, crushed | 80 g/3 oz |
| Milkfish/any similar fish like branzino | 1 kg/2 lb 3 oz/2 pieces |
| Cooking oil for deep frying | as needed |
Procedure:
- Mix the vinegar, 30 grams/3 tablespoons of the salt, and garlic in a rectangular pan until all the salt is dissolved. Taste the marinade to ensure the saltiness is there and not drowned by the acidity of the vinegar. Set aside for an hour.
- Butterfly the fish by cutting just above the dorsal and adipose fins down to the tail. Open the fish and remove the gills and innards. Rinse with water thoroughly.
- Remove any protruding bones and rub the rest of the salt all over the flesh of the fish.
- Submerge the fish in the vinegar mixture for 15-20 minutes, depending on the strength of your vinegar. When the fish turns white, it is ready.
- Take the fish out of the marinade, brushing excess salt and garlic from the fish.
- Place the fish on a rack atop a tray until all the juices are drained. Then, put them in a container and chill. You may want to freeze the fish if you want to keep it longer than three days.
- Pat the fish dry before deep frying in deep oil. Serve with garlic fried rice, a fried egg or wedges of salted duck egg, and tomatoes.
