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Fish Ham (Bangus)

Curing Ingredients:
1 kg bangus ½ tsp black pepper
2 tbsp brown sugar ¼ tsp prague powder
1 tsp vetsin 1 - 1½ tsp gin
1 tbsp salt 1 tsp ham spice

weighing scale knife
measuring cups chopping board
measuring spoons

1. Split the fish at the back from head to tail.
2. Clean bangus, remove scales, internal organs, and trim tails and fins.
3. Mix curing ingredients and rub in the bangus well and store in a closed container in the refrigerator for 3 days.
4. Prepare a cooking mixture of the following ingredients for every kilogram of bangus:
¾ cup beer
1 pc laurel
1 cup sugar
1 cup pineapple juice
½ cup water
5. Boil the mixture and cool.
6. Soak cured bangus in the cooking mixture for 2 hours or longer.
7. Drain and fry until light brown at medium heat.
8. Serve while hot.

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