Daing na Bangus is one of the best-tasting fish, in my opinion, but it can be a bit cumbersome because of all the bones. Watch the video to learn how to debone and make eating easier. Plus, try the simple marinade that makes the milkfish super tasty!
Starting a YouTube channel has been on my plan list since the blog's inception. It took a while to make it happen, but I'm happy to report I now have one that's 300-plus videos strong!
I've invested heavily in videos over the past three years, and we've grown quite a library! My goal, hopefully, is to have a corresponding one for every recipe on Kawaling Pinoy.
I am visual, and I think visual cues make learning easier. One good example is this daing na bangus post. I could fully describe how to gut, butterfly, and debone the fish, but the instructional video explains the process better than all the words I could have used.
What is daing
Daing is a Filipino style of food preparation where meat, fish, or seafood are split open or sliced thinly, salted or marinated in vinegar, and sun-dried. It was traditionally a method to preserve and prolong the life of food, with salt inhibiting the growth of bacteria and the sun's heat drawing out excess moisture.
In this bangus version, milkfish is gutted, split open, marinated overnight in vinegar, and pan-fried until crisp and golden.
Helpful tips
- Do not marinate the fish for too long as the acids in the marinade will break down the proteins and make the flesh mushy. I find overnight enough to achieve good flavor.
- To keep for later use, drain the bangus from the marinade and store them in resealable bags to freeze.
- I like the scales on making daing, as it helps keep the fish from falling apart when frying.
Serving suggestions
Daing na bangus is traditionally served for breakfast with sinangag (garlic fried rice), sunny-side-up eggs, and a dipping accompaniment of cut-up tomatoes or spicy vinegar. It's also delicious for lunch or dinner with steamed rice and a choice of vegetable side dishes such as ginataang gulay.
Ingredients
- 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
Instructions
- 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.
Notes
- Do not marinate the fish for too long as the acids in the marinade will break down the proteins and make the flesh mushy. I find overnight enough to achieve good flavor.
- To keep for later use, drain the bangus from the marinade and store them in resealable bags to freeze.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leonard Coronado Brosas says
it's helfull
Leuntine Habawel says
Do we remove the scales of the bangus or just leave it .
Lalaine Manalo says
Just leave it 🙂
Janna says
I like daing na bangus along with paksiw na bangus. I try to cook which one I feel like cooking haha. Cheers!
Donna says
Tried this recipe on mackerel and its very délicieux thank you so much for your recipes i always visit your site learned to cook from you. More power and stay safe po.
Jelly Trevor says
Awesome daing na bangus recipe! Thanks for also sharing the nutrition facts/contents for this dish.
Marc Ballester says
Thank you for this now i know how to make it for our TLE subject
Lalaine Manalo says
You're very welcome Marc! Hope it turns out great.
Pastora Cross says
Thanks for the recipe. I give that a try with a trout or two here in England.