Marinate the boneless bangus in vinegar, salt, black pepper and crushed garlic for about an hour or overnight. Just remember to not let it sit too long in the marinade because it, too, can overcook in the acid and become rubbery. Fry the other side for 4 to 5 minutes. Remove the eyes and innards. Dried fish are should be fried quickly they will cooked very fast. Then use bamboos stick to hold and lock the head of squid. Do not over fry most of us tend to over fry dried fish, they would look limp and floppy when they are still hot but once it cool down it will be stiff and crispy. You can marinate it minutes before serving, as little as 5 to 10 minutes, and it is good enough to cook the squid. Nutritional information for the following ingredients is not included. Marinate the squid in vinegar, honey, brown sugar, garlic, ginger, and chili peppers to infuse flavor and tenderize.
Prepare the dipping sauce (optional) by chopping garlic and onion. Do not over fry most of us tend to over fry dried fish, they would look limp and floppy when they are still hot but once it cool down it will be stiff and crispy. “to taste”, or the ingredient is optional). Gently mash to remove the dirt that has not been removed by water. When ready to take it out of pan, i adjust the heat to medium and continue cooking for a minute to crispy the dried squid or fish. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. Seasoned with soy sauce, pepper and salt and seasoning powder. Fry the other side for 4 to 5 minutes. Wash the squid to remove excess salt. Set the charcoal into fire and grill the squid for 20 minutes. I slow cook the dried squid or fish for about 3 minutes on each side.
