Here’s a straightforward, traditional recipe for Daing na Bangus—marinated milkfish, fried until crispy and flavorful:
🐟 Daing na Bangus (Filipino Marinated Milkfish)
Ingredients (serves 2–3)
- 1 whole bangus (milkfish), butterflied and cleaned
- 1/2 cup vinegar (white or cane vinegar)
- 5–6 cloves garlic, minced
- 1 tsp crushed black peppercorns
- 1 tsp salt
- 1 tsp sugar (optional, balances acidity)
- Cooking oil for frying
Instructions
1. Marinate the fish
- In a bowl, mix vinegar, garlic, peppercorns, salt, and sugar.
- Place the butterflied bangus in the marinade.
- Make sure the marinade covers the fish. You can weigh it down with a plate.
- Marinate in the fridge for 1–3 hours (longer for more flavor).
2. Prepare for frying
- Remove the fish from the marinade and pat dry with paper towels to prevent oil splatter and get crisp skin.
3. Fry the fish
- Heat enough oil in a frying pan over medium heat.
- Fry the bangus skin-side down first for 5–7 minutes until golden and crispy.
- Flip carefully and fry the other side for 4–5 minutes until cooked through.
4. Serve
- Serve hot with garlic rice, sliced tomatoes, and vinegar for dipping.
🔥 Tips
- Drying the fish is key for crispiness.
- Medium heat prevents burning while ensuring it cooks through.
- Optional flavor variations: add sliced ginger, chili, or calamansi juice to the marinade.
- For a healthier version, try oven-baking at 200°C (400°F) for 20–25 minutes instead of frying.
If you want, I can give a step-by-step baked Daing na Bangus recipe that’s less oily but still crisp and flavorful.
Do you want me to do that?
