Daing na Bangus Recipe

Last Updated on August 8, 2023 by Ed Joven

How to cook Daing na Bangus

In Filipino cuisine, the word "Daing" refers to the process of generously salting, sun-drying, or simply marinating a fish in a vinegar marinade with plenty of garlic. Daing was traditionally made with salt to prevent bacterial growth and the sun's heat from evaporating extra moisture. Filipinos living overseas frequently crave this delicacy because milk fish is uncommon outside of South East Asia, and if it is, it is usually seasonal and frozen.

Some people choose to remove the scales from the milkfish before marinating it, but I recommend not removing them. Make sure not to destroy the meat if you want to debone the milk fish. If you want to butterfly the milkfish, Find the milkfish's bony side, and using the fish's backbone as a guide, slice the fish from the tail up toward the head. On the other side, repeat the process.

Use the fishbone tweezers to remove the smaller fishbone. In the Philippines, you can ask the tindera/vendor to clean, scale, gut, butterfly, and debone the milkfish for you. Additionally, the local supermarket sells deboned milkfish. You can use large or medium-sized milkfish, but since the small ones' bones are softer than the large ones, I advise using them instead.

Daing na Bangus is simple to prepare; simply cook it in hot oil until golden crisp. The marinade's garlic can also be added why you fry.

How to Store Daing na Bangus:

• Drain the Bangus and place it in a zip-top bag to freeze it before storing it.

Daing na Bangus Recipe

Ed Joven

Daing na Bangus is a delicious Filipino breakfast dish made flavorful with vinegar-salt-pepper marinade and usually served with Sinangag and Fried Egg.

4 from 9 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinate 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Course Main Course

Cuisine Filipino

Servings 2 pcs

Calories 450 kcal

Ingredients

  

1x2x3x

• ½ kilo boneless bangus
• 1 cup vinegar
• 1 head garlic peeled and crushed
• ½ tablespoon peppercorns cracked
• 1 tablespoon salt
• ¼ cup Canola oil
• 1 pc. tomato for garnish
• siling labuyo + vinegar for dipping sauce

Instructions

 

~ How to Prepare ~

• Let's start by marinating our Boneless Bangus
• In a baking pan add 1 tablespoon Salt, cracked black pepper, vinegar and garlic
• Marinate for 3 hours but we recommend 8 hours

~ Lets Fry ~

• Before frying drain the excess liquid using paper towels to avoid oil splatter
• In a frying pan pour ¼ cup Canola Oil
• Fry until it is golden brown
• Drain excess oil with paper towel
• It is best served with a spiced vinegar dipping sauce or "sawsawan"

Video

Nutrition

Serving: 180gCalories: 450kcalFat: 25gCholesterol: 110mgSodium: 450mgPotassium: 620mg

Keyword Bangus Recipes, Seafood Recipe

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Daing na Bangus Recipe is easy to make now that you can buy Boneless Bangus (Milkfish) in most supermarkets. This tasty and healthy Filipino dish is an excellent source of protein, vitamin B6, vitamin B12, and omega-3 fatty acids.  Daing na Bangus is made flavorful with vinegar-salt-pepper marinade.

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