How to cook Daing na Bangus
- 4 whole baby bangus (milkfish), butterflied, gutted and deboned
- Oil for frying as needed
- For Vinegar Garlic Marinade:
- 1 cup vinegar
- 5 cloves garlic, peeled and crushed
- 1 teaspoon pepper corns
- 1 teaspoon salt
- Wash bangus under cold running water, removing any leftover blood and entrails. Drain well.
- In a wide, deep casserole (large enough to fit the fish), combine vinegar, garlic, pepper corns and salt. Whisk together until salt is dissolved. Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
- In a wide pan over medium heat, heat about 1-inch deep of oil. Gently slide in fish and cook for about 3 to 5 minutes on each side or until golden and cooked through. Remove from pan and drain on paper towels.
- Serve the Daing na Bangus hot with steamed white rice and fresh vegetable salad of your choice.
Prep time: 5 mins
Cook time: 10 mins
Total time: 12 hours and 15 mins
The Daing na Bangus recipe easy to cook and so good!
Daing na Bangus
is a Filipino staple dish where bangus (milkfish) is split open, marinated overnight in a vinegar solution, and then pan-fried until crisp and golden. It is customarily served for breakfast with sinangag (garlic fried rice), sunny side up eggs and a dipping accompaniment of cut-up tomatoes or spiced vinegar.
This recipe for Daing na Bangus serves/makes: 4 servings
The Daing na Bangus recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed