I have to admit I really enjoy eating fish, so that must be why I always love daing na bangus for my breakfast. I have fond memories of eating this and afterwards nothing being left apart from the fish bones which resemble those from a cartoon!
Daing na bangus is a Filipino dish where the milkfish is marinated overnight in vinegar and garlic, then fried until its really golden and crispy. It’s most often served for breakfast along with sinangag, eggs, spicy vinegar and tomato.
It’s best to make this with baby milkfish, rather than need to chop and portion a larger fish, the bones are also not as hard.
- 1 kilo fresh bangus (small size) cleaned and split
- 1 tsp salt
- 1 cup vinegar
- 6-8 cloves garlic finely chopped
- 1 tbsp peppercorns crushed
- 2 tbsp oil
- Sinagag (garlic fried rice)
- 4 eggs fried
- 2 tomatoes sliced
- spicy vinegar to serve
- Clean the bangus under running water, then rub in the salt.
- In a large flat dish combine the vinegar, garlic and peppercorns.
- Add the bangus, flesh side down and spoon some of the vinegar over the top.
- Place in the fridge, marinate at least 4 hours, but preferably overnight.
- Drain the bangus and discard the marinade.
- Heat the oil in a large frypan over medium heat then add the bangus skin side down and fry for about 10 minutes.
- Carefully flip the bangus and fry on the other side for a further 10 minutes, or until golden and crispy.
- Remove from the pan and drain on paper towel.
- Serve the daing na bangus with garlic fried rice, fried eggs, tomato and spicy vinegar.
Don't use a metallic bowl for marinading as the vinegar will react with the metal.
Need help with the Filipino ingredients? Check out the glossary.