• With a sharp knife or kitchen scissors, prepare the fish by trimming the fins and tail of the milkfish. Split milkfish on the top side starting from the tail to the head by running the edge of the knife along the belly.
• Lay fish open, then remove gills and innards. Wash fish in running water to remove blood.
• Remove backbone by laying fish flat on the cutting board with the skin down. Hold the knife in a slanted position and cut in with the tip of the blade along the backbone from the head to tail.

| Rich in Omega-3 fatty acids, milkfish is also a source of animal protein, B-complex vitamins and selenium, however also significant source of fat, saturated fat, cholesterol and calories

• For the marinade, add 2 cups vinegar, sliced garlic and onion together in a bowl. 
• Mix well, and season with 2 tsp salt and ¼ tsp ground pepper.

• Dip the milkfish until all the parts are soaked, then marinate for about an hour.

• Heat olive oil on medium heat. Once the oil is hot, pan fry the fish skin side down for about 10 minutes.
• Turn the fish over using a wide spatula to cookthe opposite side until golden brown for about another 10 minutes.