Daing na Bangus is a dish that refers to milkfish that is marinated in a mixture composed of vinegar, crushed peppercorn, garlic, and salt. Hot pepper such as cayenne pepper powder can be added to make it spicy. It is usually marinated overnight for best results, and then fried until crispy.
Unlike traditional daing wherein the fish is salted and then soaked under the sun for a day or two, this daing na bangus recipe in particular, do not need the heat of the sun. This makes this version more pleasurable because the meats do not get tough (which often happens to most dried fishes).
The bangus belly (or the tiyan ng bangus) is the best and tastiest part.
- 1 whole milkfish (bangus), cleaned & sliced daing-style (butterfly cut)
- cooking oil for frying
- For the Marinade:
- ¾ cup vinegar
- 1- 1½ tsp salt
- 1 head garlic, crushed
- In a bowl, combine the Marinade ingredients; stir until well blended and the salt is dissolved. Set aside.
- Open up the whole fish, if using into like a book and place skin side-up in a large dish. Pour over the Marinade and let marinate overnight in there refrigerator.
- Heat oil in a large skillet over medium heat. Fry the fish for 15 minutes on each side, or until golden brown. Drain on a paper towel.
- Serve hot with hot steamed rice, and Vinegar Garlic Sauce.