Marinated Milk Fish (Daing na Bangus). How to Cook Daing na Bangus Daing na Bangus Recipe, This Filipino dish is very easy to make, now that you can buy Boneless Bangus (Milkfish) in most supermarkets. Daing is a manner of preparing fish and other seafoods in the Philippines, some preparation are salted and sun-dried, but in this recipe we simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic. Daing na Bangus refers to milkfish that is marinated in a mixture composed of vinegar, crushed peppercorn, garlic, and salt.
Daing na bangus is actually marinated milkfish in vinegar, garlic and peppercorns. It is not the usual daing or sun dried salted fish which we are so accustom of calling it daing. Maybe because of the similar preparation of splitting and slicing of the dorsal side of the fish and butterflied that is why this is also called daing. You can cook Marinated Milk Fish (Daing na Bangus) using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Marinated Milk Fish (Daing na Bangus)
- You need 500 grams of milk fish (about 17.64oz for two pcs.).
- You need 8 clove of crushed garlic.
- Prepare 3 dash of black ground pepper.
- It’s 1 of native or plain vinegar.
- You need 1 of Canola oil.
- It’s 3 pinch of rock salt.
You can use medium size milkfish but if possible use small milk. Daing na bangus is a Filipino staple dish where bangus (milkfish) is split open, marinated overnight in a vinegar solution, and then pan-fried until crisp and golden. It is customarily served for breakfast with sinangag (garlic fried rice), sunny side up eggs and a dipping accompaniment of cut-up tomatoes or spiced vinegar. One classic Filipino dish is Daing na Bangus.
Marinated Milk Fish (Daing na Bangus) step by step
- Clean fish,remove gills, intestines and scales. Wash then slit fish to open wide…
- Place in a serving tray and marinate with vinegar,salt,crushed garlic and black ground pepper. Set aside for 30 minutes or longer before frying.
- Heat round flat cooking pan on medium fire and pour Canola oil. Wait for the oil to warm enough before placing the fish to fry..
- Be careful the oil might splatter. You need to be ready to cover the pan immediately after placing the fish in the frying pan with hot oil..
- When fish simmers in the oil or is ready and has turned golden brown,carefully lift it then flip to fry the skin. Cooking the skin takes longer and is much better well fried to crispyness..
- Serve while hot with chopped tomatoes and fish sauce or mayonaise. Also best eaten with rice and coffee for breakfast, lunch with softdrinks or dinner..
It is simply done by marinating milkfish in vinegar, salt, garlic and ground black pepper. Marinated Milk Fish (Daing na Bangus) Philippines favorite fish :hungry. You can have it butterflied or chopped in half as we did. Procedure DAING NA BANGUS is a Filipino fish dish. Milkfish is marinated overnight with a mixture of vinegar, garlic, salt, and ground pepper.