- 1/2 cup white cane vinegar (Sukang Maasim)
- 1/4 cup soy sauce
- 6 garlic cloves, roughly chopped
- 1 teaspoon freshly ground black pepper
- 1 boneless and butterflied milkfish (can be found frozen at Asian markets)
- Combine the vinegar, soy, garlic, and pepper in a shallow dish. Place the fish, flesh side down, into the marinade. Spoon some of the marinade over the skin side as well. Cover dish with plastic wrap, place in refrigerator, and allow to marinate for 6 to 8 hours and turning the fish over during the last hour.
- Place the fish, flesh side down, on a hot pre-heated and well-greased grill and cook for 3 to 5 minutes. Brush the skin side of the fish with canola oil, then flip fish over and cook for another 3-5 minutes. Remove from grill and serve immediately.
Source: Burnt Lumpia
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