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This recipe is for dried mullets (daing na gisaw), a Filipino dish where mullet fish is split, marinated in vinegar, garlic, pepper, kalamansi juice and salt, and then sun-dried for at least 3 hours. To cook, the dried fish is pan fried skin side down for 4-5 minutes per side. Dried mullets is a traditional method of preserving fish that draws out moisture using salt and sun. The recipe serves 4 people.

Author

Jean Equiz

Language

EN