Teresa's Recipes
Daing Na Bangus
Daing na Bangus is a beloved Filipino dish that celebrates the rich flavors of marinated milkfish. Traditionally prepared for special occasions and family gatherings, this dish features milkfish marinated in a savory blend of vinegar, soy sauce, garlic, and pepper, then fried to perfection until crispy and golden brown. Serve it alongside steamed rice and a zesty vinegar dipping sauce for a deliciously satisfying meal that transports you to the heart of the Philippines.
Ingredients
- 1 whole, cleaned and butterflied Milkfish (bangus)
- for frying Cooking oil
- 4 cloves, minced Garlic
- 1/4 cup Soy sauce
- 1/2 cup Vinegar
- 1 teaspoon, freshly cracked Black pepper
- to taste Salt
- 1 tablespoon (optional, for added brightness) Lemon or calamansi juice
- to taste Dipping sauce (optional)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Marinating Time: 1 hour (or overnight)
- Cook Time: 15 minutes
- Calories: 280
- Fat: 18g
- Carbs: 3g
- Protein: 28g
- Sodium: 600mg
- Sugar: 0g
Instructions
- In a bowl, combine the vinegar, soy sauce, minced garlic, black pepper, and salt. Add lemon or calamansi juice for extra brightness if desired.
- Place the butterflied milkfish in the marinade, ensuring it is well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Heat enough cooking oil in a frying pan over medium heat to submerge the fish halfway.
- Carefully place the marinated milkfish in the hot oil, frying until crispy and golden brown, about 5-7 minutes per side. Avoid overcrowding the pan; fry in batches if needed.
- Once cooked, remove the fish from the pan and drain excess oil on paper towels.
- Serve hot with steamed rice and a side of vinegar dipping sauce made from a mix of vinegar, minced garlic, and chopped chili (if desired).
Tips
- For a more intense flavor, allow the fish to marinate overnight.
- Pair with fresh tomato and onion salad for a refreshing side.
- If you like spice, add chopped chili peppers to the marinade.