Daing na Bangus (Milkfish marinated in Vinegar & Garlic)

Few days ago I marinated a couple of boneless and butterflied Milkfish (Bangus) and that's what we had for dinner tonight! My fish was baked, then broiled until browned and crispy. You can also fry it, but why do it that way when you can just bake it. Less messy and less stinky smell... ;-)

**To my non-Filipino friends, the black V-shaped in the middle of the milkfish is fat (the best part...hehehe!)

Ingredients:
A Packet of Frozen Boneless Milkfish Belly (Bangus), thawed
Vinegar
Garlic
Salt and Pepper
Olive Oil

Directions:
Rub salt and pepper onto the Milkfish pieces. Add vinegar and garlic. Marinate overnight or longer (I like mine really vinegary...so the longer it soaks, the more flavor it has!). Heat oven at 375 degrees F. Grease your baking pan well with olive oil. Place marinated boneless milkfish on the pan. Drizzle olive oil on top. Bake for about 20-25 minutes. Then, broil for 5-7 minutes or until golden brown. Serve with rice and freshly sliced tomatoes or atchara (pickled papaya) or salad...