Daing na Bangus is an easy fish recipe you can prepare anytime of the day. This recipe is milkfish marinated in the blend of vinegar, salt, garlic and pepper. Although the name of this dish is “Daing na Bangus”, it is not prepared the way other salted and dried fish are preserved.
Vinegar helps to preserve the fish. This method comes handy especially to those who can’t go to the market and buy fresh seafoods good for a few days, just like me. I don’t have refrigerator to store my goodies so I often use this preservation technique that I learned from my mom. So let’s get it on!
Daing Na Bangus Recipe
1. PREPARE your bangus. Split the fish in half, cutting the back of the fish towards the tail and splitting the head. Then, remove the gills, entrails and backbone. Don’t remove the scales.
2. WASH the fish thoroughly. Make sure that there’s no blood left on it. Drip excess water. Sprinkle with salt. Set aside.
3. MIX the ingredients. Combine the vinegar, salt, pepper and garlic.
4. ARRANGE the fish in a wide container. Then pour the mixture on it. Marinate overnight.
5. FRY. Deep fry your bangus in a low-medium heat, skin with scale down, until golden brown. Flip each side for about 5 minutes each to cook. Strain excess oil.
6. SERVE with tomatoes or spicy vinegar dip.
1. If you’re going to buy bangus in the market, you can ask the vendor to split and cut the fish. You can also ask them to remove the entrails and gills.
2. Instead of container, you may marinate the fish in a zip lock.