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Daing na Bangus Recipe – Asian Recipe
Daing na Bangus is a beloved Filipino seafood dish made with milkfish marinated in vinegar, garlic, and spices before being pan-fried until crispy and golden. Known for its tangy and savory flavor, this traditional Filipino recipe highlights the natural richness of bangus, the national fish of the Philippines. The marinade helps remove any fishy taste while enhancing the flavor with garlic and pepper. Commonly enjoyed as a hearty breakfast, lunch, or dinner, Daing na Bangus is typically served with steamed rice, sliced tomatoes, and sometimes a dipping sauce made with vinegar or soy sauce. This simple yet delicious dish is a staple in Filipino home cooking and coastal cuisine.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Daing na Bangus Ingredients:
- 2 milkfish (bangus), butterflied
- 1/2 cup vinegar
- 4 cloves garlic, crushed
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 tomato, sliced
- Steamed rice for serving
Daing na Bangus Instructions:
Clean and butterfly the milkfish if not already prepared.
In a bowl, mix vinegar, garlic, salt, and black pepper.
Place the fish in the marinade and coat well.
Let the fish marinate for about 15 minutes.
Heat oil in a frying pan over medium heat.
Place the marinated fish in the pan.
Fry until the skin becomes golden and crispy.
Flip carefully and cook the other side.
Remove from the pan and drain excess oil.
Serve hot with rice and sliced tomatoes.
Recipe Notes :
Butterflied fish cooks faster and more evenly.
Marinating longer can enhance the garlic flavor.
Cook on medium heat to achieve crispy skin without burning.
Use fresh milkfish for the best taste and texture.
Serve with garlic rice and vinegar dipping sauce for a traditional meal.
