1kg Mackerel (or bangus or galunggong)

1 1/2 cup vinegar

1 tbsp. mince garlic (or more)

2 tsp. dried lemon grass powder (optional)

salt & pepper to taste


1. Clean the fish thoroughly.

2. Slice the fish through the belly to open up. I usually use the fish bone as a guide while slicing the fish. Be careful not to cut through the fish. After slicing, wash the fish again and set aside.

3. In a mixing bowl, combine vinegar, garlic, lemon grass powder (optional), salt & pepper. You can try & taste the vinegar mixture to check for the saltiness if you want to then adjust it according to your taste.

4. In a large plastic container, place all the cleaned fish then add the vinegar mixture. Make sure all the fish is covered with the mixture. Cover the container and leave it for at least 3 hours to marinate or better if it is left overnight in the fridge. Make sure to flip over the fish once in a while while marinating.

5. To cook, pre-heat a frying pan with oil. Fry the daing on a medium heat for 5-7 minutes on one side then flip it over and continue frying for another 5-7 minutes. You can fry it longer if you want the daing to be crispy but make sure not to burn it.

6. Transfer into a plate with paper towel to absorb the excess oil. Best serve with pinakurat na suka. Enjoy!