Rated 5 out of 5

Daing na Bangus

Dáing. That’s a Filipino word to mean something dried, most likely sun-dried. Daîng, with a accentuated “i”, also means to complain, or to rant. But Daing, the fish, is my all-time favorite food with garlic fried rice with tomatoes and salted eggs. Never mind, if the neighbor’s cats mew and rant about the aroma wafting through the air. Ikaw na ang maging daing!, so I say! Delicious and so Pinoy!

INGREDIENTS:

  • 1 medium sized milkfish cleaned and scales removed
  • 10 tablespoons white or cane vinegar
  • 1 teaspoon crushed peppercorn
  • 1 head garlic crushed
  • 1/4 teaspoon cayenne pepper powder optional
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup cooking oil

INSTRUCTIONS:

  • Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside.
  • Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag.
  • Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.
  • Remove the fish from the bag and let the liquid drip.
  • Heat the cooking oil in a pan. Once the oil gets hot, fry the fish in medium heat until one side gets crisp. Turn it over and repeat the process on the other side.
  • Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.

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