3 - 4 servings
How to cook Daing na Bangus with Atchara
- 2 regular sized whole bangus (milkfish) de-scaled, clean and butterflied with skin on
- 4 cloves garlic, minced
- 2/3 cup vinegar
- 1 teaspoon salt
- 1/2 tablespoon freshly ground black pepper
- 4 tablespoons cooking oil
- Atchara (Pickled Greens) to serve (see the recipe below)
Atchara (Pickled Greens) Ingredients:
- Flatten bangus with skin on top and place in baking pan (or any flat surface like baking pan).
- Sprinkle the minced garlic on all the bangus surface.
- Now pour in vinegar, then season with pepper and salt.
- Safely cover and marinate bangus in the refrigerator overnight to get full flavor.
- To Cook: In a hot frying pan, put cooking oil and heat till it just starts to smoke over medium-high heat.
- Place the bangus fillet, skin side down. Lower heat to medium and cook uncovered about 4 minutes each side.
- Brown the marinade garlic and place it on top of the bangus.
- Serve Daing na Bangus with plain or fried rice and atchara or mango salad.
How to cook Atchara (Pickled Greens)
- 4 small green papaya, peeled
- 2 - 4 tablespoons coarse salt
- 1/2 cup sugar cane vinegar
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 1 large carrot, julienned
- 1 red bell pepper, julienned
- 1 head garlic, peeled and chopped
- 2 tablespoons sliced ginger
- 20 whole red shallots, peeled and sliced
- Divide the papaya in half and shred into strips.
- Mix 2 tablespoons of coarse salt with shredded papaya.
- Mash ans squeeze shredded papaya to extract juice. Add remaining rock salt as needed.
- Discard papaya juice. Placed squeezed papaya on a clean cheesecloth. Squeeze papaya strips through cheesecloth. Set aside in a bowl.
- Put vinegar and the 2 kinds of sugar in a saucepan and let boil for 5 to 7 minutes. Add more sugar to sweeten to taste, if desired. Do not stir.
- Add papaya, carrots, red bell peppers, garlic, ginger and shallots to the vinegar-sugar mixture.
- Allow to boil 2 - 3 minutes. Transfer atchara into sterilized bottles. Let cool before covering.
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 or Milkfish marinated in vinegar and garlic is very popular Filipino dish. Daing is a manner of preserving fish in preparation of salted and sun-dried. But in this recipe it is simply marinated the milkfish in vinegar, salt, black pepper and plenty of garlic then fried before serving.
In the Philippines, daing na bangus is readily available in the supermarkets but I still prefer to make it from scratch. It's kinda time consuming especially in deboning the bangus (milkfish). It is also best to use pork and beef meat in this daing recipe.
Daing na Bangus brings back a lot of memories from the Philippines.
This recipe for Daing na Bangus with Atchara serves/makes: 3 - 4 servings
The Daing na Bangus with Atchara recipe and the pictures are adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed