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| (Photo: credit to owner) |
INGREDIENTS
3 pcs. Medium size boneless bangus
1 cup vinegar
5 cloves garlic, finely chopped
1 tsp chopped ginger
1 pc. Medium onion finely chopped
6 pcs. Calamansi (squeezed)
3 pcs siling labuyo, finely chopped
1 pc. green chili (chopped)
Sugar, salt, ground black pepper for taste.
2 pcs. Salted egg (itlog maalat)- mashed
COOKING INSTRUCTIONS
1. Marinate the bangus in vinegar for 20 minutes. You can also remove smaller bones that left after initial deboning.
2. Strain the bangus and press with fork until fish will get dry. Put on the plate and mix in garlic, ginger, and onion. Pour the Squeezed calamansi , add the sugar, salt and pepper according to your prepared taste.
3. You can add vinegar , and then put siling labuyo, green chili and mashed salted egg.
Sugar, salt, ground black pepper for taste.
2 pcs. Salted egg (itlog maalat)- mashed
COOKING INSTRUCTIONS
1. Marinate the bangus in vinegar for 20 minutes. You can also remove smaller bones that left after initial deboning.
2. Strain the bangus and press with fork until fish will get dry. Put on the plate and mix in garlic, ginger, and onion. Pour the Squeezed calamansi , add the sugar, salt and pepper according to your prepared taste.
3. You can add vinegar , and then put siling labuyo, green chili and mashed salted egg.
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