Kilawing Bangus
with Salted Egg
Vinegar solution:
1 cup regular white vinegar
1 tbsp ginger, minced
rock salt to taste
4 tbsp calamansi juice
Pepper, dash
Mix to combine.
Season to taste.
Divide mixture in two.
Take 1kg Boneless bangus (Dagupan), cleaned, scaled, head, fins and tails removed, then slice into ½-inch strips.
3 onions, sliced
3 salted eggs, mashed
2 tbsp mixed ginger
Red and green chilies
Salted egg, for garnish, thinly sliced
Pour half of the vinegar solution on the bangus.
Mix well and let sit for 10 minutes.
Drain the fish and add the remaining half of the vinegar solution.
Add the green onions, salted eggs, ginger, chilies
Chill Before serving.
Enjoy!
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