- 1 tinapang bangus
- 1-2 white onions (depends on size – I like a lot of onions), sliced into thin half-moons
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Sea salt and lots of freshly cracked black pepper
- Place the onions, olive oil, and vinegar in a bowl. Generously crack the black pepper over and sprinkle with sea salt. Toss to combine.
- Lightly grease a baking tray and lay your tinapang bangus on it, open and belly-side up. Pile the onions on the bangus.
- Bake in a pre-heated 350C oven until properly heated through (the tinapa is technically already cooked) and the onions slightly softened.
Source: 80breakfasts
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