- 200-250 grams Bangus (split)
- 80° Salometer brine (composed of J57.W grams of salt per liter or water)
- 66 ml Vinegar
- 33 ml Water
- 25 grams Sugar
- 1.5 cloves Garlic
- 1.1 grams Ground pepper
- Red pepper
- Split down the dorsal side of the fish. Turn knife flat and cut from the tail to the head by running the edge of the knife along the backbone
- Lay fish open like a butterfly fillet. Then, remove gills and viscera.
- Remove the backbone by holding the knife horizontally and cutting with the tip of the blade along the backbone from head to tail.
- Remove the cut backbone. Wash fish in running water.
- With the aid of a forcep, pull out the rib bones which have not been cut away. Make a superficial slit along the dent of the dorsal muscles and pull out the intermuscular spines embedded between the muscles from the head to the tail.
- Remove spines in the ventral side in the same manner. Remove filamentous Y-shaped spines along the lateral lines, i.e., the junction of the dorsal and ventral muscles.
- Wash deboned bangus in clean water. Drain
- Soak in 80° Salometer brine for 12 hours Drain off and wash briefly.
- Soak in pickling solution.
- Remove from marinade, drain and pack in plastic bags.
- Decorate with slices of onions and red pepper
- To serve, fry and add tomatoes.
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source: DA, Agricultural Training Institute