INGREDIENTS

1. 1 pc (500 g) boneless bangus, cut into serving portions
2. 13 cloves garlic , finely crushed
3. 3 cups day old rice
4. 3  pc UFC Laurel
5. 3 Tbsp DATU PUTI Soy Sauce
6. 3 Tbsp DATU PUTI Vinegar
7. 1 Tbsp brown sugar

MARINADE:

1. 6 cloves garlic, minced
2. 1 Tbsp DATU PUTI Patis
3. ¾ cup DATU PUTI Vinegar
4. 1 tsp UFC Whole Pepper, crushed

SALAD/ DIP:

1. 1 pc onion,sliced
2. 2 pc tomatoes , sliced
3. 1 Tbsp DATU PUTI Vinegar
4. 1 Tbsp DATU PUTI  Patis

PROCEDURE:

• 1. Marinate bangus for at least 30 minutes or overnight in the refrigerator.
• 2. Saute garlic until brown.  Add rice and UFC Laurel. Cook for 5 minutes with continuous stirring. Add Datu Puti Soy Sauce, Datu Puti Vinegar and sugar. Continue cooking while stirring for another 8-10 minutes.
• 3. Combine salad ingredients. Set aside.
• 4. Fry marinated daing na bangus until cooked. Serve with adobo rice and salad/ dip.