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+ servings
fried butterflied milkfish on a white plate with steamed rice and chopped tomatoes
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5 from 3 votes

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!
Prep Time5 mins
Cook Time10 mins
Marinate8 hrs
Total Time8 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 225kcal


  • 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