Keto Daing na Bangus (Milkfish) with Zucchini Noodles

Ingredients

• 4 pieces Milkfish (bangus), butterflied
• 1/4 cup Apple cider vinegar
• 4 cloves Garlic
• 1 tsp Black peppercorns
• 1 tsp Salt
• 4 medium Zucchini
• 2 tbsp Coconut oil

Instructions

1. 1In a non-reactive bowl, combine the 4 pieces of milkfish, 1/4 cup apple cider vinegar, 4 cloves garlic (minced), 1 tsp black peppercorns, and 1 tsp salt. Make sure the milkfish is fully coated. Let it marinate for at least 15 minutes.
2. 2Prepare the zucchini noodles using a spiralizer. Set aside.
3. 3Place a 12-inch skillet over medium-high heat. Add the 2 tbsp of coconut oil and heat until it shimmers, about 1 minute.
4. 4Carefully place the marinated milkfish pieces into the hot skillet. Fry for 5-7 minutes per side, until the milkfish is golden brown and crispy. The internal temperature should reach 145°F (63°C).
5. 5Remove the milkfish from the skillet and set aside on a plate. Add the prepared zucchini noodles to the same skillet.
6. 6Sauté the zucchini noodles for 3-5 minutes, stirring occasionally, until they are tender but still have a slight bite. Do not overcook.
7. 7Serve the fried milkfish immediately with the sautéed zucchini noodles.

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