Daing na bangus is actually marinated milkfish in vinegar, garlic and peppercorns. It is not the usual daing or sun dried salted fish which we are so accustom of calling it daing. Maybe because of the similar preparation of splitting and slicing of the dorsal side of the fish and butterflied that is why this is also called daing. You can use medium size milkfish but if possible use small milk fish because the bones are not as hard as the big ones. Boneless bangus is perfect, no matter what the size.
1 kilo fresh small bangus
1 cup vinegar
1 whole garlic, crushed
1 Tbsp. peppercorns, crushed
How to make daing na bangus:
- Prepare the bangus by splitting and cutting the dorsal side of the fish.
- Then remove all the internal organs but don’t remove the scales and skin.
- If the bangus is large, you can cut it in half, crosswise.
- You can have this done by the fish vendor if you want to skip this process.
- Clean the fish in running water and drip the excess water. Rub salt generously on both sides.
- Then prepare the container or a tupperware wide enough to marinade the fish.
- Arrange the fishes in the tupperware and pour the vinegar, garlic and peppercorns.
- If you have zip lock it’s better to use it than the tupperware.
- Put the marinated fish in the refrigerator overnight.
- To cook the bangus, prepare a deep frying pan with cooking oil over medium heat.
- Slide the bangus skin side down and fry it until golden brown for 10 minutes.
- Flip the bangus using a spatula and fry the other side for 8 to 10 minutes until golden brown.
- Place in a strainer to drip excess oil then transfer to a serving plate.
- Do the same for the rest of the bangus. Serve with sliced tomatoes with patis.