Daing Na Bangus Adobo

Fry the daing na bangus in oil. Once the skin is crispy, remove from the pan and set aside in a platter.

In the same pan, pour the vinegar with the peppercorns and bay leaves. Bring to a boil and cook for 2-3 minutes. Add in the soy sauce and simmer for another 2 minutes.

Add in the calamansi juice and brown sugar and cook for another 2 minutes.

Turn off the heat and slowly whisk in NESTLÉ® All Purpose Cream one tablespoon at a time to ensure smoothness. Once the sauce begins to become creamy, about half way through the pack, pour in the rest of NESTLÉ® All Purpose Cream and whisk well until full combined and smooth.

Pour the adobo sauce over the fish together with the tender whole garlic cloves. Garnish with the diced tomatoes and sliced red onions.