How to Make Kinilaw na Bangus

Kinilaw na Bangus Recipe
Ingredients: 4 Serving
¾ kilo deboned bangus, chopped into squares (remove bones from bangus before chopping)
1 cup coconut vinegar
4 to 5 cloves garlic, very, very finely chopped
1 teaspoon finely chopped ginger
1 medium onion, very, very finely chopped
3 to 4 calamansi
Pinch of sugar
Siling labuyo(optional)
Finely ground black pepper
1 medium onion, sliced into rings

Procedures:

• Marinate bangus in coconut vinegar for 15 minutes. This will further remove smaller bones form the bangus that may have been left behind after initial deboning.
• Strain the bangus and press with a fork until fish is dry. Arrange fish on a plate and mix in garlic, ginger, and the finely chopped onions. Squeeze clamansi on top of bangus and left stand for five minutes.
• Pour additional coconut vinegar, if desired. Add sugar and siling labuyo. Sprinkle with black pepper. Top with sliced onion rings. End.