I like to eat daing with sinangag na kanin with patis and suka for sawsawan.
1 bangus (milkfish)
1/4 c vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves of garlic (crushed w/ the skin on)
1/2 c cooking oil
Cut the fish lengthwise along the back, trying not to damage the skin. Place the cleaned fish in a shallow dish or marinating container, outer skin side down. Add the rest of the ingredients except for the oil. Marinate in the refrigirator overnight. Turn the fish over once to marinate the other side. Drain the fish. In a skillet, heat oil and fry the fish until golden brown.
Note: In some places in the US, Asian grocers will clean the fish for you.