Daing na Bangus (Milkfish marinated in Vinegar and Garlic)
Milkfish marinated in seasoned vinegar and garlic and then fried to perfection! This classic Asian fish dish is a favorite for breakfast or any time of the day!
Okay, so I admit I love to eat Fish for breakfast! My husband, and perhaps some of you, may think it’s weird to eat fish early in the morning. I must admit it is a matter of taste and culture. In the Philippines and perhaps other parts of Asia, it is pretty common to have fish for breakfast. My parents eat fish for breakfast every day. It is not only by choice but because they truly love it.
A typical Filipino breakfast consists of rice (often fried rice made from leftover rice) and fried, sunny-side-up eggs. The rice and eggs are usually paired with tapa (marinated fried beef strips) or tocino (cured pork) and, of course, with Daing na Bangus! When this is on the menu, I usually choose it, as I don’t often get to eat it in the US.
Thankfully, when I went home, our dear helper, Flor, taught me how to make a homemade version of Daing na Bangus. I didn’t realize it’s actually quite simple and easy to do. You don’t need to dry the fish out in the sun anymore, as traditionally done (unless you want to!). Simply drain the fish from the marinade and then fry! What you have is a very flavorful and moist fish that’s oh-so delicious! Give it a try!
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Ingredients for Daing na Bangus (Milkfish marinated in Vinegar and Garlic)
2.2 lbs / 1 Kilo Boneless Bangus (Milkfish) with skin on*
Salt and freshly ground Black Pepper, to taste
1 cup Vinegar
1/2 a head (about 6-8 cloves) of Garlic, peeled and minced
Vegetable Oil for frying
*You can buy boneless Bangus in the market or grocery. You can have it butterflied or chopped in half as we did. Just keep the skin in.
How to Make Daing na Bangus (Milkfish marinated in Vinegar and Garlic)
Clean the fish and then dry with paper towels. Season the fish with salt and pepper. You may, if you prefer, add the salt and pepper with the marinade.
In a large flat dish combine the vinegar and garlic. Place the fish on the dish skin side up. You can spoon some of the vinegar mixture on the top of the fish. Marinate for at least 4 hours, preferably overnight.
Drain the fish well, discarding the marinade. Heat the oil in a frying pan over medium heat. Gently fry the Bangus until nicely browned and crispy.
Serve immediately with fried rice and fried eggs—truly a satisfying breakfast!
Daing na Bangus (Milkfish marinated in Vinegar and Garlic)
Ingredients
- 2.2 lbs (1 Kilo) Boneless Bangus Milkfish with skin on
- Salt and freshly ground Black Pepper, to taste
- 1 cup Vinegar,
- 8 cloves garlic, peeled and minced
- Vegetable Oil for frying
Instructions
- Clean the fish and then dry with paper towels. Season the fish with salt and pepper. You may, if you prefer, add the salt and pepper with the marinade.
- In a large flat dish combine the vinegar and garlic. Place the fish on the dish skin side up. You can spoon some of the vinegar mixture on the top of the fish. Marinate for at least 4 hours, preferably overnight.
- Drain the fish well, discarding the marinade. Heat the oil in a frying pan over medium heat. Gently fry the Bangus until nicely browned and crispy.
- Serve immediately with fried rice and fried eggs—truly a satisfying breakfast!
Notes
Nutrition
Last updated on August 20th, 2024 at 10:33 pm
Fried to perfection definitely holds true for this bangus recipe. I’m trying to see if there are any good sauces I can use with this like bbq or teriyaki sauce.