In a small bowl, combine vinegar, salt, pepper and chopped garlic. Stir well to combine.
Cut the fish in quarters (or leave it whole). Place the thawed bangus (skin side up) in a long 9x13 glass pyrex pan (non-reactive) and pour the vinegar mixture over it, making sure to coat the fish well. Marinate in the fridge for at least 2 hours or overnight.
Add oil to the frying pan, just enough to submerge the fish halfway when frying. Fry in hot oil until golden brown on both side (flip halfway). Drain on a paper towel-lined plate to absorb excess oil.
Serve with atchara (pickled green papaya) or any dipping sauce of your choice. Best served with any vegetable dish like Pinakbet.
Notes
*Frozen unmarinated bangus can be found in Asian stores. They’re sold butterflied, deboned (or not) and in packs of 3 for baby bangus or just one big piece. Make sure you get one that is from the Philippines, it tastes better. **Add half or a teaspoon of hot pepper flakes to the marinade to make it spicy.
Keyword bangus, easy dinner, fried, make ahead, milkfish, quick and easy meals