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.
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.
|Boneless Daing na Bangus or Milkfish
|Ground Black Pepper
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
- 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
- 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.