Bangus Sisig

Ingredients:

1/3 cup finely chopped onions
1/4 cup vinegar
1/2 tbsp. cracked peppercorns
1 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1/2 tsp. liquid seasoning
1/2 tsp. chili powder a pinch sugar
1 1/2 tbsps. oyster sauce
1 1/2 cups deboned and diced likod ng bangus or pre-packed boneless bangus
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsps. oil 1 tsp. garlic

Procedure:

* Combine onions, vinegar and peppercorns in a pan. Simmer until vinegaris reduced and onions are cooked. Set aside.
* In a small bowl, combine Worcestershire sauce, soy sauce, liquid seasoning, chili powder, sugar and oyster sauce. Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.
* In a pan, heat oil and saute garlic. Add vinegar-infused onions and marinated bangus, including the marinade. Simmer until liquid is reduced. Remove from heat and serve on a sizzling platter.

Adobong Bangus

Ingredients:
1medium sized bangus, sliced
4 cloves garlic, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin or MSG
cooking oil for frying

Procedure:
* Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
* Drain fish. Set aside vinegar mixture. Fry fish until golden brown then set aside and fry garlic.
* Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.