Focused recipe
Breakfast Daing na Bisugo with Sinangag
Daing na Bisugo with Sinangag sounds like a perfect pair for a Filipino breakfast; it will be even better if we add some spicy vinegar dip.
Filipino Updated 8/1/2014
Ingredients
Measured from the catalog payload.
- 3 pieces salted dried bisugo
- 2 tablespoons cooking oil
- 1 1/2 cup sinangag
- 2 tablespoons spiced vinegar
Instructions
6 cooking steps
- Heat the cooking oil in a frying pan.
- Once the oil is hot, fry all 3 pieces of daing (salted dried fish) at the same time for 1 minute per side. Make sure to quickly turn the fish over to avoid the first side from being burnt.
- Once both sides are fried, remove the fish from the pan. Place it in a plate lined with paper towel to absorb the oil.
- Transfer the fried daing na bisugo in a plate with sinangag.
- Serve with spiced vinegar.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish No tags Public recipe Revision 1
Recipe notes
- Daing na bisugo refers to salted dried threadfin fish, a Filipino breakfast staple.
- Sinangag is Filipino garlic fried rice, typically made with day-old rice.
Storage notes
- Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to maintain crispiness.
- Sinangag is best consumed immediately but can be refrigerated for up to 1 day.