Daing na Bangus Recipe

fried milkfish, brown, bangus

Daing na bangus or marinated fried milkfish has been always on the breakfast menu in most Filipino restaurants. It is served with rice and usually accompanied with tomatoes and salted egg. Milkfish are harvested in fish ponds and if you are to buy one, the best variety are those that are raised in Dagupan. I remember when I was a kid, my mom would clean, debone and butterfly the milkfish she had bought in the market. Nowadays, boneless and marinated milkfish are already available in the supermarkets, but I still prefer to make my own marinade for my daing na bangus. Since  in this recipe the milkfish is marinated in vinegar, it can be kept in freezer for days, you just need to thaw it before frying it.

marinated milkfish, recipe, bangus

Daing na Bangus Recipe

Serves : 4
Cooking Time : 10 minutes


1 medium size Boneless bangus, butterflied
1/3 cup Apple cider vinegar (you can also use regular white vinegar)
salt to taste
2 cloves garlic, crushed
¼ tsp. ground black pepper
¼ cup cooking oil (for frying)


  1. Combine vinegar, salt, garlic and ground black pepper. Mix them well.
  2. Put the bangus fish into a pan or plate. Pour over the vinegar mixture into the fish.
  3. Place it in the refrigerator and marinate for an hour or overnight.
  1. Put oil on a preheated frying pan.
  2. Remove the fish from the marinade and let excess liquid drip from it.
  3. When the oil in the pan is hot enough, Fry the fish (skin side first) until golden brown, approximately 5 minutes each side.
  4. Serve with rice, chopped tomatoes, salted egg and vinegar for dipping.

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