Go Back
–+ servings
Fried marinated fish, white rice and cherry tomatoes.
Print

Daing na Bangus

Daing na Bangus is milkfish marinated overnight in vinegar garlic mixture then fried.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 15 minutes
Marinate 8 hours
Total Time 8 hours 20 minutes
Servings 4
Calories 513kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. It is easier to marinate and fry a large milkfish if cut into 4 to 6 pieces.
  2. Don't over salt since soy sauce is already salty.
  3. It is best when marinated overnight. Don’t marinate for over 2 days and do not reuse marinade.
  4. Fried milkfish is also good with spicy vinegar dip, if desired.

Nutrition

Calories: 513kcal | Carbohydrates: 2g | Protein: 31g | Fat: 28g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 587mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg