Daing na Bangus (Marinated Milkfish)
“Tasty daing na bangus marinated overnight in a lovely garlicky-vinegar solution and fried until golden brown; great for breakfast or lunch.”
Daing na bangus is one of the popular breakfast meal of Filipinos. The word BangSiLog was created after the meal combination of daing na bangus, sinangag (garlic fried rice) and fried egg.
Though popular for breakfast, it can also serve during lunch and can simply partnered with plain steamed rice with a vinegar dipping sauce and atchara on the side. You will surely love it.
What is daing na bangus
Daing is a phrase used in Filipino cuisine to describe the process of salting and sun-drying a fish or just marinating it in a vinegar marinade with loads of garlic.
Daing na bangus is made using the same procedure. Basically, the bangus or milkfish is split open (butterfly) and soaked in a solution made of vinegar, salt, crushed peppercorns and garlic. And to get the best flavor, the fish marinated overnight. Then fried until golden brown.
Unlike the traditional daing, this recipe doesn’t have to be sun-dried. Which makes this version is more enjoyable because the meat does not become tough (like most dried fishes).
Tips in making the marinated milkfish
- It is preferable to use baby bangus as it is easier to cook in the frying pan and their meat tastes better.
- To save time, you can buy an already split opened, cleaned and deboned milkfish in the market or grocery.
- You can add chili powder or cayenne powder into the solution to make your daing the bangus spicy.
- DO NOT marinate the fish for more than a day (or two at best) as the acids in the marinade will break down the flesh. Also soaking it more than the recommended days will give unpleasant smell and sour taste into the fish. Soaking the fish overnight is sufficient to achieve full flavor.
- If you want to keep for later use, drain the bangus from the marinade and freeze them in airtight bags.
- Serve with your favorite rice, dipping sauce and atchara on the side.
Try this daing na bangus recipe and leave a comment to let me know how it turns out. Happy tummy!
Daing na Bangus Recipe
Equipment
- Chopping board and knife
- measuring spoon and measuring cup
- non reactive container
- Frying pan and tong
- bowl
Ingredients
- 2 medium sized bangus (milkfish), butterflied, gutted and divided
- ¾ cup white vinegar
- ½ cup water
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon freshly cracked peppercorn
- 1 head garlic, crushed (with peeled on)
- cooking oil, for frying
Instructions
- Using a sharp knife, butterfly the bangus starting from tail to head. Remove innards, cut into two and wash thoroughly. Drain excess water with a strainer or colander.
- In a medium bowl, combine vinegar, water, soy sauce, salt, sugar, cracked peppercorn and crushed garlic. Mix well until salt and sugar are completely dissolved.
- Soak quickly each bangus into the solution and arrange in a wide and deep container.
- Pour all remaining mixture over the bangus. Press bangus lightly making sure that all are soaked completely. Seal and refrigerate overnight.
- Remove fish from the marinade and drain thoroughly using a strainer or colander.
- In a skillet over medium heat, pour oil. Once heated, fry the fish and cook for about 3-5 minutes on each side or until golden brown.
- Remove from the pan, drain on paper towels and transfer in a serving plate.
- Serve with rice and vinegar dipping sauce.
- Share and enjoy!
Video
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