The milkfish is an unofficial national symbol of the
1/2 cup finely chopped onions
1/4 cup vinegar
1/2 tsp. soy sauce
1/2 tsp. chili powder
Pinch of sugar
1 1/2 tbsps. oyster sauce
1 1/2 cups deboned and diced bangus (Milk Fish)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsps. oil
1 tsp. finely chopped garlic
Cooking and preparation:
Combine onions, vinegar in a pan, simmer until the vinegar is reduced and onions are cooked. Set it aside.
In a small bowl, combine soy sauce, chili powder, sugar and oyster sauce.
Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.
In a pan, heat oil and saute garlic. Add the onions with vinegar and the marinated fish. Simmer until liquid is reduced.
Remove from heat and serve on a sizzling platter.