Starting a YouTube channel has been on my bucket list since the inception of both my blogs but I can’t seem to get it together for many reasons. First and foremost, I do the majority of my cooking on weekends when G is at his Jujitsu class and I am still to figure out how to go about cooking and manning the camera at the same time. Second, I am technically challenged and learning how to edit videos has been a frustrating endeavor thus far. Third and most importantly, the camera does add 15 pounds and I have yet to find a diet that works. It would be so cool, really, if I could actually incorporate cooking videos on Kawaling Pinoy. I am a visual learner myself and some things are better “seen” than “described”, if you know what I mean. One perfect example is my rellenong manok post. The instructional video I found on YouTube on how to debone a chicken was far more help to readers than all the words I could have used to define the process. Another good example is this daing na bangus. I would have loved to show you how I painstakingly gutted, butterflied and deboned the fish to have ready for the marinade. Oh well, the videos will happen. Eventually. Maybe. For now, check out this YouTube video on how to debone milk fish.
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. I like to use baby bangus for my daing as I find them easier to manuever in the frying pan and their meat better-tasting. This, of course, is just a personal preference. A note to remember, do not marinate the fish for more than a day (or two at best) as the acids in the marinade will break down the flesh. I find overnight enough to achieve good flavor. To keep for later use, drain the bangus from the marinade and store in resealable bags to freeze.
Daing na Bangus
- 4 baby bangus, butterflied, gutted and deboned
- 1 cup vinegar
- 5 cloves garlic, peeled and crushed
- 1 teaspoon peppercorns, cracked
- 1 teaspoon salt
- canola oil
- Wash bangus under cold running water, removing any leftover blood and entrails. Drain well.
- In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.
- Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
- In a wide pan over medium heat, heat about 1-inch deep of oil. Gently slide in fish and cook for about 3 to 5 minutes on each side or until golden and cooked through.
- Remove from pan and drain on paper towels. Serve hot.