4 - 6 servings
How to cook Daing na Bangus (Fried Pickled Milkfish)
- 1 large sized whole bangus (about 2 - 3 pounds) de-scaled, clean and butterflied
- 1 cup soy sauce
- 3 cloves garlic, peeled and smashed
- 1/4 cup vinegar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon MSG (optional)
- Corn oil for frying
- Tomato, sliced (for garnish)
- Onion, sliced (for garnish)
- In a large pan marinate fish with soy sauce, vinegar, garlic, ground black pepper, and msg (optional).
- Place the Milkfish skin side up, cover, and set it in the fridge for an hour before cooking.
- In a large frying pan heat oil about 1/4 in deep and fry the fish skin side up first for 4 minutes.
- Then carefully turn the fish over and let it fry for 5 minutes.
- Next turn it back skin side up and fry for an additional 2 minutes.
- Serve the Daing na Bangus (Fried Pickled Milkfish) with steamed white rice and sliced tomato and onions on the side.
The Daing na Bangus (Fried Pickled Milkfish)
recipe very easy to prepare and so good!
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
Daing na Bangus brings back a lot of memories from the Philippines.
This recipe for Daing na Bangus (Fried Pickled Milkfish) serves/makes: 4 - 6 servings
The Daing na Bangus (Fried Pickled Milkfish) recipe and the pictures are adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed