This Daing na Bangus recipe uses a wet marinade to cure and ferment the fish. Daing is a general term that is used to describe the curing process of fish and preserving it with vinegar and salt. The fish that is commonly used in daing is Milkfish or Bangus. Milkfish or Bangus is considered as the National Fish of the Philippines. The bangus is cut in butterfly style and then soaked in the prepared marinade.
Daing na Bangus Recipe
- 1-kilo fresh bangus (small size), cleaned and split
- 1 tsp salt
- 1 cup vinegar
- 6–8 cloves garlic, finely chopped
- 1 tbsp peppercorns, crushed
- 2 tbsp oil
- Sinagag (garlic fried rice)
- 4 eggs, fried
- 2 tomato, sliced
- spicy vinegar, to serve
- Clean the bangus under running water, then rub in the salt.
- In a large flat dish combine the vinegar, garlic, and peppercorns.
- Add the bangus, flesh side down and spoon some of the vinegar over the top.
- Place in the fridge, marinate at least 4 hours, but preferably overnight.
- Drain the bangus and discard the marinade.
- Heat the oil in a large frypan over medium heat then add the bangus skin side down and fry for about 10 minutes.
- Carefully flip the bangus and fry on the other side for a further 10 minutes, or until golden and crispy.
- Remove from the pan and drain on paper towel.
- Serve the daing na bangus with garlic fried rice, fried eggs, tomato and spicy vinegar.
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