The usual daing na sariwa is bangus or milkfish. Making galunggong and or tulingan version provides several advantages.
Less fish bones. Milk fish has excellent taste but removing lots of fish bones makes me want to throw it away. More affordable. It is not a price per kilo comparison, it is a per piece instead. Galunggong and tulingan can be bought for a lesser amount of money.
A recipe contributed by her, my better half.
1) Choose the freshest fish available. However, if the real processing logic is followed, choose fish with red eyes, a little soggy, an old stock but with no putrid odor.
2) Remove the entrails. Wash under running water. Slice the fish from head to tail with a sharp knife to imitate the daing appearance.
3) Prepare the spice solution. Mixture of vinegar, black pepper granules, salt, sugar, chili and other spices available. Just like a pickling solution.
4) Soak the fish in pickling solution. Cover. Let stand overnight.
5) Drain well before frying to prevent oil droplet explosion. Or, dry under the sun for eight hours.