How to Make Daing na Bangus or Marinated Milkfish

Daing na Bangus, also known as Marinated Milkfish, is a popular Filipino dish loved for its simplicity and bold flavors. To prepare this delicacy, fresh milkfish is butterflied, removing the innards and scales, then marinated in a mixture of vinegar, garlic, salt, and pepper. The marinating process imparts a tangy and savory taste while preserving the fish.

After marinating for several hours, the milkfish is sun-dried to perfection, allowing the flavors to intensify and the fish to acquire a firm and chewy texture. Daing na Bangus is typically fried until golden brown and served with steamed rice, sliced tomatoes, and a side of vinegar dipping sauce, creating a delightful and satisfying Filipino meal.

Daing na Bangus or Marinated Milkfish Recipe by Philippine Cuisine
Ingredients: serve 4

• 800g milkfish (bangus), 4 about 200g per fish, butterflied and debone
• 10 cloves garlic
• 1 tbsp black peppercorns
• 1 tbsp salt
• 1 cup vinegar
• ¼ cup oil

Preparation:
The day before :

• Clean and wash the fish. Trim the fins.
• Crush the garlic cloves.
• Crush the black peppercorns.
• Sprinkle crushed garlic and pepper over the fish. Season with salt. Drizzle with the vinegar. Marinate fish for at least 4 to 6 hours or overnight. Store covered in the refrigerator.

Cooking:

• Just before serving:
• Preheat the pan with oil over a medium hot fire.
• Fry the butterflied fish skin side up for 2 minutes or until golden brown, turn over and fry the skin side for another 2 minutes. Include the crusher garlic. End.