Daing na Bangus Recipe
Tasty daing na bangus marinated overnight in a lovely garlicky-vinegar solution and fried until golden brown; great for breakfast or lunch.
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!
