Daing na Bangus Recipe

Fish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried.

Preparation time: 5 to 10 mins then marinate the fish overnight
Cooking time: 10 to 15 mins

Daing na Bangus Ingredients:

• 2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
  
• 2/3 cup vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 cloves crushed garlic.
• 4 tbsps. of cooking oil

Daing na Bangus Cooking Instructions:

• Marinating Instructions:
  
  • Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
  • Sprinkle the crushed garlic on all the Bangus surface
  • Now pour in vinegar, then season with pepper and salt.
  • Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
• To Cook:
  
  • In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
  • Place the Bangus fillet, skinside down.
  • Lower heat to medium and cook uncovered about 4 minutes each side.
  • Brown the marinade garlic and place it on top of the bangus.
  • Serve Daing na Bangus with rice, and atchara.