Daing na Bangus
Daing na Bangus is marinated in vinegar and spices and fried to golden perfection. This popular Filipino breakfast staple is easy to make, flavorful, and budget-friendly, too. Delicious with steamed or fried rice for breakfast or any meal of the day!
Servings: 4 Servings
- 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.
- 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.
Calories: 225kcal | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 8228mg | Potassium: 513mg | Calcium: 22mg | Iron: 1mg