Daing na Talakitok

Daing na bangus is not the salted and sun-dried daing or tuyo. The fish or bangus is marinated with vinegar and plenty of garlic, black pepper and salt. And usually crispy fried and eaten with salted eggs and chopped tomatoes, or spicy-chilli vinegar for breakfast.

For a variety I used talakitok in place of the traditional bangus. Talakitok has a firm flesh with a delicious flavour and also readily available, its a good alternative for bangus. In fact it turned out tastier. I would suggest to try the recipe with other fish that have similar firm flesh.

Ingredients:

4 medium sized talakitok
1/2 cup vinegar
1/2 head garlic, crushed
1 tsp. black pepper, roughly crushed
1/2 tsp. salt
cooking oil

Cooking procedure:

Prepare the fish or ask your fish monger to prepare. Slit diagonally crosswise on two places, both side of each talakitok. Cut at the back along the bones of each talakitok leaving the belly intact, open up and spread flat. Remove gills and innards, wash and drain. Place the fish in a deep container with lid, combine all the marinating ingredients except the cooking oil. Thoroughly coat the fish with the marinade and leave to marinate in the refrigerator overnight or until ready to cook. Fry uncovered at medium heat marinated fish for 3-5 minutes each side, skin side first or fry to desired doneness and serve with choice of dipping sauce or salsa.