Easy Daing Na Bangus Recipe

This easy daing na bangus recipe is simply milkfish that has been marinated in vinegar with much garlic and then fried.

What is Daing?

Daing, Tuyô, or Bilad (literally “sun-dried” or “sun-baked”) refers to dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also “boneless” variants which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.

https://en.wikipedia.org/wiki/Daing

Daing na Bangus is very easy to prepare. It is so tasty that even little children will love it. It is better to have the fish deboned when buying in the market as milkfish is notorious for being bonier than other food fish. In the frozen section of most supermarkets, there is deboned milkfish labeled as “boneless bangus”, which helps to make this recipe a lot easier to prepare.

Recipe for Easy Daing Na Bangus:

Easy Daing Na Bangus Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

41

kcal

Total time

20

minutes

This easy daing na bangus recipe is simply milkfish that has been marinated in vinegar with much garlic and then fried.

Ingredients

• 8 pcs. Boneless Bangus ( Milkfish ), butterflied with skin-on

• 2 2/3 cup vinegar

• 1 TBSP, 1 TSP salt

• 1 TSP freshly ground black pepper

• 16 cloves crushed garlic.

• 1 cup, cooking oil

Directions

• Marinating Instructions:
• Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
• Sprinkle the crushed garlic on all the Bangus surface
• Now pour in vinegar, then season with pepper and salt.
• Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
• To Cook:
• In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
• Place the Bangus fillet, skinside down.
• Lower heat to medium and cook uncovered about 4 minutes each side.
• Brown the marinade garlic and place it on top of the bangus.
• Serve Daing na Bangus with rice, and atchara.

Other FISH & SEAFOOD recipes may be found HERE.

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MAIN IMAGE SOURCE: bingbing on flickr / CC BY

MARINATED BANGUS IMAGE SOURCE: Judgefloro / CC0