Bangus Tocino

2 pieces boneless bangus
2 T calamansi juice
1 tsp garlic powder
1 tsp salt, or to taste
2 T sugar
2 T anisado wine (I used Pernod)
¼ tsp ground white pepper
¼ tsp prague powder, optional

Combine seasoning ingredients. Marinate bangus in the mixture for at least one day. Fry and serve with steamed rice and vinegar with hot chile.
I have a jar of pickled santol which goes very well with the salmon tocino. I will make tocino again with another kind of fish and will dry them in my food dehydrator.