Daing na Bangus

Daing na Bangus
Daing na Bangus. As mentioned in my previous post on daing na talakitok, this daing is not the usual salted and sun-dried daing or tuyo. Small to medium size bangus are cut split open and marinated with vinegar and plenty of garlic, black pepper, salt and some versions with a little sugar. Daing na bangus is one of the most popular way of cooking bangus. It is easy to prepare and convenient to cook for a nutritious Pinoy breakfast.

Ingredients:

4 small to medium sized bangus
1/2 cup vinegar1/2 head garlic, chopped
1/2 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Daing na Bangus - Marinating Procedure

Prepare the fish or ask your fish monger to prepare. Cut at the back along the bones of each bangus leaving the belly intact, open up and spread flat. Remove gills and innards, wash and drain. Place the fish in a deep container with lid. combine all the marinating ingredients except the cooking oil. Thoroughly coat the fish with the marinade and leave to marinate in the refrigerator overnight or until ready to cook. Fry at medium heat for 3-5 minutes each side, skin side first or fry to desired doneness. Serve with achara and/or chop tomatoes, or spicy-chilli vinegar for breakfast.

See other bangus/milkfish recipe:

Bangus Belly Bistek Tagalog
Afritadang Bangus
Inihaw na Bangus
Paksiw na Bangus
Rellenong Bangus
Sinigang na Bangus sa Bayabas
Sinigang na Bangus sa Santol

See related Daing post;

Kinamatisang Daing at Nilagang Saba
What is Lamayo? Danggit Lamayo
Lamayo Breakfast
Sarciadong Buwad, Sarciadong Daing
Daing na Talakitok
Crispy Fried Dilis
Pritong Daing na Espada, Fried Dried Espada
Dried Silver Fish, Daing na Dulong, Teri Asin

Comments

  1. AnonymousSeptember 14, 2008 at 11:18 AM

    You're the best. Tagal ko nang hinahanap ang recipe na ito. I will try it. I saw some frozen bangus (but big though) at the Vietnamese store two weeks ago. Baka meron sa Pinoy store na medium sized. Thanks again.

    ReplyDelete
  2. AnonymousSeptember 15, 2008 at 2:06 AM

    Hi ken, thanks for the visit.

    ReplyDelete

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