Author: Richmond Florez
This flavorful fish is marinated in vinegar, chiles and lots of garlic. It’s a version of the Philippine’s classic daing, a butterflied fish that’s soaked in vinegar, salted and dried in the sun for preservation, then fried just before serving.
Ingredients
- 8 Portico Simply Bronzini Fillets
- 1/4 cup white distilled vinegar
- 1 head garlic, cloves separated, peeled and roughly chopped
- 3 Thai bird chiles, sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
Directions
- Place the bronzini fillets in a 9-by-13-inch baking dish. Coat them with the vinegar. Add the garlic, chiles, 1 teaspoon salt and 1/2 teaspoon black pepper. Rub the mixture gently over the halves, spreading it evenly. Cover and refrigerate for 8 hours or overnight.
- Remove the fish from the dish, leaving behind any liquid. Scrape off any garlic and chile. Pat the fish dry with paper towels or a clean kitchen towel and place the fillets on a tray or baking sheet.
- Heat a large nonstick skillet over medium-high heat and add the oil. Cooking in batches, lightly season the fillets with a pinch each salt and pepper and place flesh-side down in the pan. Cook until crisp, 4 to 6 minutes per side. Lower the heat to medium if the fish begins to darken too quickly. Repeat until all the fish is cooked.