Daing na Bangus (Filipino Vinegar-Marinated Fried Milkfish)
Local name: Daing na bangus
In short: Butterflied milkfish marinated in vinegar, garlic and black pepper, then fried until crisp, the classic Filipino breakfast fish served with garlic rice. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 4 h
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Daing na bangus is milkfish split open along the back, flattened and marinated overnight in vinegar, lots of garlic and black pepper, then fried until the skin crackles. The vinegar seasons the flesh and keeps it firm and clean-tasting. It is a classic Filipino breakfast, eaten with garlic fried rice, a fried egg and a dish of spiced vinegar, a combination known as bangsilog. Ask your fishmonger to butterfly and debone the fish.
Instructions
- Pat the fish dry and place it flat in a shallow dish, skin side down.
- Mix the 120 ml of vinegar with the crushed garlic, pepper, salt and sugar. Pour the mixture over the fish and turn the fish so it is coated on both sides.
- Cover and marinate in the fridge for at least 4 hours, or overnight, turning once.
- Lift the fish from the marinade. Wipe off the large pieces of garlic, which would burn, and pat the fish dry with paper towels.
- Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Lay the fish in skin side down and fry for 4 to 5 minutes, until the skin is crisp and golden.
- Flip carefully and fry for 3 to 4 minutes, until the flesh is opaque and flakes easily, or reads 63°C (145°F) in the thickest part.
- Stir the 60 ml of vinegar for the dip with the minced garlic, chili and a pinch of salt.
- Drain the fish on a rack. Fry the eggs in the same pan if using, and serve the fish hot with garlic rice, the eggs, sliced tomato and the vinegar dip.
Tips
- Pat the fish very dry before frying, because water makes the oil spit and keeps the skin from crisping. Remove loose garlic bits so they do not burn in the oil.
- A nonstick skillet helps keep the skin intact. For thin fillets of other mild fish, marinate for only 1 hour.
Questions and answers
What is daing?
Daing is fish that is split open, salted or marinated, and then dried or fried. Many kinds of fish are prepared this way across the Philippines.
Can I use another fish for daing?
Yes. Tilapia, mackerel or any mild fish works. Thinner fillets only need about 1 hour in the marinade.
Can I air fry daing na bangus?
Yes. Brush it with a little oil and cook at 200°C (400°F) for 10 to 12 minutes, flipping halfway, until crisp and flaky.
How long does it take to make Daing na Bangus (Filipino Vinegar-Marinated Fried Milkfish)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Daing na Bangus (Filipino Vinegar-Marinated Fried Milkfish)?
About 330 kcal per serving, with 35 g of protein, 3 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 3 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
