Daing na Bangus (Marinated Milkfish) Recipe

A classic Filipino breakfast favorite featuring butterflied milkfish marinated in a tangy garlic-vinegar mixture, then pan-fried to crispy perfection.

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Ingredients

For the Fish:

• 2 medium-sized bangus (milkfish), about 300-400g each
• 1/2 cup white vinegar or cane vinegar
• 6-8 cloves garlic, minced
• 1 teaspoon whole black peppercorns, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Cooking oil for frying

For Serving:

• Steamed white rice
• Fried eggs (sunny side up)
• Sliced tomatoes (optional)
• Vinegar dipping sauce with garlic and chili (optional)

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Instructions

Preparing the Fish:

1. Clean and butterfly the bangus: Ask your fishmonger to clean and butterfly the fish (split open like a book with the backbone removed). If doing it yourself, make an incision along the belly, remove the innards, and carefully remove the backbone while keeping the fish intact.
2. Rinse and pat dry: Rinse the butterflied bangus under cold water and pat completely dry with paper towels.

Marinating:

3. Prepare the marinade: In a bowl, combine vinegar, minced garlic, crushed peppercorns, salt, and ground black pepper. Mix well.
4. Marinate the fish: Place the butterflied bangus in a shallow dish or container. Pour the marinade over the fish, making sure both sides are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results. Turn the fish once or twice during marinating.

Cooking:

5. Drain the fish: Remove the bangus from the marinade and let excess liquid drip off. Pat dry with paper towels – this helps achieve a crispier skin.
6. Heat the oil: In a large non-stick pan or skillet, heat about 2-3 tablespoons of cooking oil over medium-high heat.
7. Fry the bangus: Place the fish skin-side down first. Fry for 4-5 minutes until the skin is golden and crispy. Carefully flip and fry the other side for another 4-5 minutes until cooked through and crispy.
8. Drain excess oil: Transfer the cooked daing to a plate lined with paper towels to drain excess oil.

Serving:

9. Plate and serve: Serve hot with steamed white rice, fried eggs, and sliced tomatoes. Add a side of vinegar dipping sauce if desired.

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Tips for Perfect Daing na Bangus

• Marinate overnight for the best flavor – the longer marination time allows the vinegar and garlic to penetrate the fish deeply
• Pat the fish dry before frying to achieve maximum crispiness
• Don’t overcrowd the pan – fry one fish at a time for even cooking
• Use medium-high heat to get crispy skin without burning
• Fresh is best – use the freshest bangus you can find for the best taste and texture

Storage

Marinated daing na bangus can be stored in the refrigerator for up to 3 days before cooking, or frozen for up to 2 months. Cooked daing should be consumed within 1-2 days when refrigerated.

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Prep Time: 15 minutes (plus 4 hours to overnight marinating)
Cook Time: 10 minutes per fish
Servings: 4 people

Enjoy this quintessential Filipino breakfast that pairs perfectly with garlic fried rice (sinangag) and fried eggs for a complete “silog” meal!