Daing na Bangus Recipe
Filipino · Main course · 25 min total
A classic Filipino dish of marinated milkfish fried to crispy perfection, known for its tangy and savory flavor from a vinegar and garlic marinade.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 pieces bangus (milkfish), cleaned and butterflied
- 1 cup white vinegar
- 4 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cooking oil for frying
Instructions
- In a bowl, combine vinegar, crushed garlic, salt, and pepper. Mix well.
- Place the butterflied bangus in a shallow dish and pour the vinegar mixture over them. Make sure the fish is fully coated. Marinate for at least 30 minutes in the refrigerator.
- Heat cooking oil in a large frying pan over medium heat.
- Remove the bangus from the marinade, letting excess drip off. Fry the fish, skin side down first, for about 4-5 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve immediately with steamed rice and dipping sauce (vinegar with garlic and chili).
Tips
- For best results, marinate overnight for a more intense flavor.
- Pat the fish dry before frying to achieve maximum crispiness.
- Leftover daing can be stored in the refrigerator for up to 2 days and reheated in a pan.
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