Last Updated on August 25, 2022 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 milkfish 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 milkfish. 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 Ingredients and Procedure :
Daing na Bangus Recipe
- 1/2 kilo boneless bangus
- 1 cup vinegar
- 1 head garlic peeled and crushed
- 1/2 tbsp peppercorns cracked
- 1 tbsp salt
- 1/4 cup Canola oil
- 1 pc. tomato for garnish
- siling labuyo + vinegar for dipping sauce
~ How to Prepare ~
- Let's start by marinating our Boneless Bangus
- In a baking pan add 1 tbsp 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 1/4 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"
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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