Focused recipe
Daing na Bangus Recipe
Daing na bangus is a fried milkfish dish wherein the fish is marinated in a vinegar mixture and then fried until brown and crispy.
filipino Updated 2/21/2016
Ingredients
Measured from the catalog payload.
- 1 piece milkfish cleaned and scales removed
- 1 teaspoon peppercorn crushed
- 1 head garlic crushed
- 1/4 teaspoon cayenne pepper powder
- 1/2 teaspoon coarse sea salt
- 1/2 cup cooking oil
- 1/2 cup vinegar
Instructions
7 cooking steps
- Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside.
- Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag.
- Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.
- Remove the fish from the bag and let the liquid drip.
- Heat the cooking oil in a pan. Once the oil gets hot, fry the fish in medium heat until one side gets crisp. Turn it over and repeat the process on the other side.
- Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish Filipino, Fried, Marinated Public recipe Revision 1
Recipe notes
- Marinate overnight for best flavor and texture
- Serve with spicy vinegar dip (sawsawan)
Storage notes
- Keep marinated fish refrigerated and cook within 24 hours
- Cooked fish can be refrigerated for up to 2 days