To begin, combine vinegar, crushed garlic, whole peppercorns and salt in a bowl. Stir until the salt dissolves. Move to marinating the fish.

Place the cleaned, butterflied milkfish in a shallow dish. Pour over the vinegar mixture, coating both sides well. Cover and refrigerate for 2 hours, turning the fish halfway for even flavour. Transition to draining.

After marination, lift the fish and allow excess liquid to drip off. Pat the skin dry with kitchen paper. This step ensures a crisp sear. Prepare your pan next.

In a wide frying pan, heat coconut oil over medium heat until shimmering. A wide pan gives enough room for the fish to cook without curling. Proceed to frying.

Lay each fish skin side down into the hot oil. Press gently with a spatula to keep the fish flat. Fry for 4–5 minutes until golden and crisp before turning.

Carefully flip the fish using a wide spatula or tongs. Fry the second side for another 3–4 minutes, ensuring the flesh remains moist and flaky. Transfer to a rack.

Place the fried fish on a rack or kitchen paper to allow excess oil to drain. Rest for a few minutes to let the crust set. Move on to preparing sides.

Serve the fried bangus with steamed rice, tomato slices and spiced vinegar for dipping. Squeeze calamansi or lemon over just before eating for brightness.