Daing na Bangus

Traditionally the fish is deep fried but I wasn't too keen on that so I grilled it instead.

Filipino Cookbook

Daing na Bangus

1 milkfish fillet (about 110g), deboned

Marinade:
2 tbsp calamansi juice
1/2 tbsp fish sauce
1/4 tsp black peppercorn, coarsely crushed
1 clove of garlic, crushed
1/8 tsp lime zest

• Place milkfish with marinade in a ziplock bag.
• Seal and chill overnight.
• Drain the fish and grill on a banana leaf (skin side first).
• Flip and grill the other side until fish is cooked through.