Daing na Bangus is a Filipino dish wherein milkfish is marinated in vinegar, garlic, soy sauce, ground pepper and salt for a few hours or overnight then fried.
It is commonly served during breakfast paired with white rice or garlic rice (sinangag) and fried egg.
Daing usually refers to dried fish but in this case the milkfish known as bangus is marinated for a day or overnight.
If you like a softer flesh compared to dried fish, this is one of the popular and easy way of preparing this fish.
The flavor of the milkfish is enhanced with the vinegar garlic mixture.
The fish is gutted, cleaned and split opened before marinating. I am glad I don’t have to do this. It is not one of the things I like to do.
When we were kids, the fish belly was the portion given to us since it is less bony and tastier.
Tips when making Daing na Bangus
Crush garlic so it blends well with the marinate.
I use the Sarangani brand which is already cleaned, boneless, butterflied and unseasoned.
If this is not available in your area, you can request the store to gut the fish. The only caveat, sometimes they are not careful and remove parts of the fish belly which is the best part.
You can use baby bangus or regular sized fish, depending on your preference or availability in your area.
Baby bangus is easier to marinate and fry because of it's size. I can use my deep fryer.
For the purpose of showing how it is traditionally served, I am marinating and frying the whole bangus. I normally cut the fish into 4 or 6 pieces when using a large fish. The pieces are evenly marinated and easier to fry. It’s up to you whichever way you prefer to do it.
Marinate the milkfish for a day or overnight and fry the following day. You can also freeze the fish after marinating. Discard the marinade.
Fry the underside (the skin) well to get it crisp and it is so good.
Serve it with white rice or garlic rice (sinangag).
Daing na Bangus
- 1 large bangus (milkfish) gutted, cleaned and butterflied
- ¾ cup white vinegar
- 6 big cloves garlic peeled and crushed
- 1 ½ tablespoons soy sauce
- ½ teaspoon ground black pepper
- ¼ - ½ teaspoon salt
- ½ to ¾ cup oil
- In a big container or zip lock bag, combine vinegar, garlic, soy sauce, ground black pepper and salt.
- Marinate bangus (milkfish) in the mixture for a day or overnight in the fridge. After a few hours, flip the fish to evenly marinate. Note: A baby bangus is easier to marinate and fry.
- Remove from marinade and let the liquid drip. Discard marinade.
- In a big frying pan, heat oil over medium heat. Fry skin-side down until crisp and golden then flip and fry the other side until brown. Note: I sprinkled a little bit of flour when oil was hot to prevent oil splatters when fish is fried.
- Remove from pan and transfer to a plate lined with paper towel to absorb excess oil.
- Discard paper towel. Serve with white rice or garlic rice.
- It is easier to marinate and fry a large milkfish if cut into 4 to 6 pieces.
- Don't over salt since soy sauce is already salty.
- It is best when marinated overnight. Don’t marinate for over 2 days and do not reuse marinade.
- Fried milkfish is also good with spicy vinegar dip, if desired.