Daing na Bangus is one of the best-tasting fish, in my opinion, but it can be a bit cumbersome because of all the bones. Watch the video to learn how to debone and make eating easier. Plus, try the simple marinade that makes the milkfish super tasty!
Daing na Bangus
Starting a YouTube channel has been on my plan list since the blog’s inception. It took a while to make it happen, but I’m happy to report I now have one that’s 300-plus videos strong!
I’ve invested heavily in videos over the past three years, and we’ve grown quite a library! My goal, hopefully, is to have a corresponding one for every recipe on Kawaling Pinoy.
I am visual, and I think visual cues make learning easier. One good example is this daing na bangus post. I could fully describe how to gut, butterfly, and debone the fish, but the instructional video explains the process better than all the words I could have used.
What is daing
Daing is a Filipino style of food preparation where meat, fish, or seafood are split open or sliced thinly, salted or marinated in vinegar, and sun-dried. It was traditionally a method to preserve and prolong the life of food, with salt inhibiting the growth of bacteria and the sun’s heat drawing out excess moisture.
In this bangus version, milkfish is gutted, split open, marinated overnight in vinegar, and pan-fried until crisp and golden.
Helpful Tips
- Do not marinate the fish for too long as the acids in the marinade will break down the proteins and make the flesh mushy. I find overnight enough to achieve good flavor.
- To keep for later use, drain the bangus from the marinade and store them in resealable bags to freeze.
- I like the scales on making daing, as it helps keep the fish from falling apart when frying.
Serving suggestions
Daing na bangus is traditionally served for breakfast with sinangag (garlic fried rice), sunny-side-up eggs, and a dipping accompaniment of cut-up tomatoes or spicy vinegar. It’s also delicious for lunch or dinner with steamed rice and a choice of vegetable side dishes such as ginataang gulay.
bangus a la pobre with onions and crispy garlic on a sizzling plate
More bangus recipes
Level up dinner with this quick and easy bangus a la pobre recipe! Fried to golden perfection and topped with a tangy and savory sauce, onions, and crispy garlic, it’s a full-flavored dish that’s perfect with steamed rice.
Daing na Bangus
Daing na Bangus is marinated in vinegar and spices and fried to golden perfection. This popular Filipino breakfast staple is easy to make, flavorful, and budget-friendly, too. Delicious with steamed or fried rice for breakfast or any meal of the day!
Prep Time: 5 mins
Cook Time: 10 mins
Marinate: 8 hrs
Total Time: 8 hrs 15 mins
Ingredients
- 4 baby bangus, butterflied, gutted and deboned
- 1 cup vinegar
- 5 cloves garlic, peeled and crushed
- 1 teaspoon peppercorns, cracked
- 1 teaspoon salt
- canola oil
Instructions
- Wash bangus under cold running water, removing any leftover blood and entrails. Drain well.
- In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.
- Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
- In a wide pan over medium heat, heat about 1-inch deep of oil. Gently slide in fish and cook for about 3 to 5 minutes on each side or until golden and cooked through.
- Remove from pan and drain on paper towels. Serve hot.
Notes
- Do not marinate the fish for too long as the acids in the marinade will break down the proteins and make the flesh mushy. I find overnight enough to achieve good flavor.
- To keep for later use, drain the bangus from the marinade and store them in resealable bags to freeze.
Nutrition Information
Calories: 225kcal, Protein: 34g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 85mg, Sodium: 8228mg, Potassium: 513mg, Calcium: 22mg, Iron: 1mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”