4 - 6
How to cook Pinoy Pickled Milkfish (Daing na Bangus)
- 1 medium sized whole (about 2 pounds) bangus (milkfish), cleaned
- 2 teaspoon salt
- 1/4 cup vinegar
- 1/2 teaspoon black pepper
- 2 cloves garlic, crushed with skin attached
- 1/3 cup cooking oil
- Cut the fish lengthwise along the back without damaging the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
- Combine the other ingredients separately, except the oil, and pour over the bangus. Marinate it then put in the refrigerator overnight. Turn the fish over once to marinate the open side as well.
- Before frying drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.
- Serve the Pinoy Pickled Milkfish (Daing na Bangus) with hot rice and atsara* or eggplant salad.
The Pinoy Pickled Milkfish (Daing na Bangus) recipe very easy to prepare and so good!
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste.)
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. Achara
is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara.
This recipe for Pinoy Pickled Milkfish (Daing na Bangus) serves/makes: 4 - 6
The Pinoy Pickled Milkfish (Daing na Bangus) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed