Remove scales from the bangus. Cut a slit into the fish lengthwise along the back to remove gills, intestines, and innards. Spread open the fish to expose the flesh; pat dry all over.
Lay fish flat on a ridged plate and sprinkle with salt and pepper. Spread garlic over the flesh and pour vinegar on top. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
Discard marinade and pat fish dry with paper towels.
Heat oil in a large skillet over medium-high heat. Fry the fish until golden brown and crispy, 7 to 10 minutes.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Per Serving: 129 calories;9.6 g fat;
1.2 g carbohydrates;
8.9 g protein;
22 mg cholesterol;
70 mg sodium.
Full nutrition