Daing Na Bangus
Daing Na Bangus is a Filipino dish made of marinated milkfish, fried to crispy perfection, often enjoyed for breakfast with garlic fried rice and vinegar dip.
Servings: 4 servings
Calories: 350kcal
Ingredients
Marinade
- 1 cup white vinegar (or coconut vinegar)
- 4 cloves minced garlic
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon calamansi juice (optional)
- 1 leaf bay leaf (optional) Use only if remembered.
Main Ingredients
- 2 pieces milkfish (bangus), cleaned and butterflied Boneless bangus is recommended.
- 2 tablespoons cooking oil For frying.
Vinegar Dip
- 1 cup Filipino vinegar (suka) Mix with crushed garlic, chili slices, and calamansi or lemon.
Instructions
Marinating
- In a bowl, combine vinegar, minced garlic, salt, black pepper, and calamansi juice.
- Lay the milkfish in the marinade, ensuring both sides are coated. Marinate for at least 2 hours or preferably overnight in the fridge.
Frying
- Heat oil in a non-stick pan until shimmering.
- Carefully add the fish, skin side down, and fry for 4 to 5 minutes until golden.
- Flip the fish and cook for another 4 to 5 minutes until both sides are crispy.
- Remove and drain excess oil on a paper towel.
Serving
- Serve hot with the vinegar dip on the side.
- Pair with garlic sinangag (fried rice) and fried or scrambled eggs for an authentic Filipino breakfast.
Notes
For a richer flavor, tweak the marinade as desired. If frying, consider using a splatter guard to prevent oil splashes.