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Daing na Bangus Recipe, The term “daing” is a manner of preparing fish and seafood. It can be salted and sun-dried or in this case, simply marinated in a vinegar marinade with plenty of garlic. When you cook the daing on a grill and top it with fried garlic, it becomes Bangus ala Pobre

Serves 2 persons
Preparation time: 5 to 10 mins then marinate overnight
Cooking time: 10 to 15 mins

Daing na Bangus Ingredients:

• 2 pcs. Butterflied with skin-on, boneless Bangus ( Milkfish ) fillets
  
• 2/3 cup vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 cloves crushed garlic.
• 3 tbsps. of cooking oil

Daing na Bangus Cooking Instructions:

• Marinating Instructions:
  Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
  Sprinkle the crushed garlic on all the Bangus surface
  Now pour in vinegar, then season with pepper and salt.
  Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.

• To Cook:
  In a hot griddle, add 3 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
  Place the Bangus fillet, skinside 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 with rice, fried Egg and atchara.

Tags: fish, seafoods

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