• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Fish Recipes / Daing na Bangus (Marinated Milkfish)

Daing na Bangus (Marinated Milkfish)

March 10, 2019 by Manny 2 Comments

TweetPinShareEmail

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.

 

Daing na Bangus
Print Recipe

How to Make Daing na Bangus (Marinated Milkfish in Vinegar and Garlic)

Daing na bangus is marinated milkfish in vinegar, garlic and peppercorns.
Prep Time8 hours hrs
Cook Time15 minutes mins
Total Time8 hours hrs 15 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 4 to 6 servings
Calories: 190kcal
Author: Manny

Ingredients

  • 1 kilo fresh small bangus
  • 1 cup vinegar
  • 1 whole garlic crushed
  • 1 Tbsp. peppercorns crushed
  • Sea salt

    Instructions

    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.

     

    Daing na Bangus

    Try Other Delicious Recipes:

    • Butterflied Catfish
      Butterflied Catfish
      A Twist on a Classic Dish If you're a seafood…
    • Sweet and Spicy Pork Belly Pin It!
      Sweet and Spicy Pork Belly
      Sweet and sour pork belly is a classic Chinese dish…
    • Filipino Spices and seasonings Pin It!
      A Beginner's Guide to Filipino Spices and Seasonings
      Filipino cuisine is known for its bold and flavorful dishes,…

    Filed Under: Fish Recipes Tagged With: daing na bangus, marinated milkfish in vinegar

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
    Favorite Bible Verse: "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." (Proverbs 3:5-6)

    Previous Post: « Chicken Liver Steak (Chicken Liver Bistek)
    Next Post: Pinoy Buffalo Wings »

    Reader Interactions

    Comments

    1. Bob Martinez

      April 16, 2017 at 2:31 am

      Nice Menu for Daing na Bangus.item 2 says don’t remove the scales. Was this an oversight? Scales are almost always removed before eating fish. I enjoyed your blog. Thanks.

      Reply
      • Manny

        April 16, 2017 at 7:44 am

        HI Bob, not in this case. When you prepare daing na bangus, the scales are not removed. I think the reason is to add extra crisp to the fish and so it won’t stick on the pan when frying. But I think you can remove the scales if you want to.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes

    Share this ArticleLike this article? Email it to a friend!

    Email sent!