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Daing na Bangus: A Four Ingredient Recipe to Try

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Daing na Bangus Recipe

Daing na Bangus is probably one of the best fried fish recipe our ancestors ever invented. Basically, the bangus or milkfish is split open and different spices and ingredients were added to marinate the fish. Then, the fish is fry until golden brown.

The best thing about preparing it is you can buy an already split opened, cleaned and deboned milkfish in the market or grocery. This makes life a lot easier compared before.

Our family uses vinegar, salt, ground black pepper, chopped garlic and onion in marinating the fish. However, chopping these ingredients is such a hassle especially if you are in a hurry. The solution to this problem of laziness is a good bottle of pinakurat vinegar.

Pinakurat vinegar has it all, like SM Mall right (We have it all for you). It has, of course the vinegar, garlic, ginger, onion and different spices, which makes it a great dipping sauce. I just added salt and ground black pepper to give it an additional flavor.

Tips

This daing na bangus recipe uses four ingredients. However, feel free to add more garlic if you want it garlicky. Add some chop chilis for that extra kick.

I’ve tried marinating the milkfish for an hour but I did not get that flavorful taste that I want. I highly suggest to marinate the fish overnight in the fridge.

If you are bored with daing na bangus, you can try other fish like asuho, dalagang bukid or even tilapia.

Daing na bangus is best paired with vegetable dishes and rice. Have it with garlic vinegar sauce or even bottled liver sauce.

For more fish dishes check out my Fish Recipes.

Ingredients

1 pieceBoneless Daing na Bangus or Milkfish
1/2 cupPinakurat Vinegar
1 teapsoonSalt
1/4 teaspoonGround Black Pepper

Procedure

Throughly clean the bangus or milkfish.

In a bowl, combine Pinakurat Vinegar, salt and ground black pepper.

Pour the vinegar misture onto the milkfish and let it marinate overnight.

Fry until golden brown.

Daing na Bangus Recipe

Daing na Bangus Recipe

Kusina ni Teds
Daing na Bangus is probably one of the best fried fish FIlipino ever invented. This recipe uses only four ingredients: Milkfish, Pinakurat Vinegar, Salt and Ground Black Pepper.
5 from 4 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Filipino

Ingredients
  

  • 1 piece Boneless Daing na Bangus or Milkfish
  • 1/2 cup Pinakurat Vinegar
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • Oil for Frying

Instructions
 

  • Throughly clean the bangus or milkfish.
  • In a bowl, combine Pinakurat Vinegar, salt and ground black pepper.
  • Pour the vinegar misture onto the milkfish and let it marinate overnight.
  • Fry until golden brown.
Keyword Daing na Bangus

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5 comments

  • Rudy
    February 5, 2021

    5 stars
    this also goes well with the ilocos vinegar or whatever it’s called. It’s absolutely delicious!

    Reply
  • Joycelyn
    December 9, 2020

    5 stars
    I love how simple it is to cook. And I definitely recommend trying some types of sauces like teriyaki or bbq with this.

    Reply
    • jaysoncatedral
      December 9, 2020

      Yeah! It taste good with teriyaki sauce.

      Reply
  • Tanner
    September 14, 2020

    5 stars
    four ingredients but when cooked makes a delicious meal especially if paired with fried rice and egg.

    Reply
  • Janice Tanner
    August 25, 2020

    5 stars
    Nice and simple recipe! I agree this might be one of the best fried dish recipes in the philippines.

    Reply

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