Daing na Bangus (Vinegar-marinated Milkfish)
How to Make Daing na Bangus
Daing na isda or bangus (milkfish) is one of favorite dishes in the Philippines and by Filipinos anywhere in the world. Fish can be milkfish, herring, or trout. It is marinated in garlic and vinegar then fried before serving.
2 pieces of whole milkfish (bangus), herring or trout, about 2 pieces per lb
1-1/2 teaspoons of black peppercorns, cracked
6 cloves garlic, minced
¾ cup vinegar (palm, cane, or white)
1 teaspoon salt
cooking oil or olive oil
Clean the fish and wash thoroughly.
Butterfly-cut each fish by slicing on the back from head to tail. Spread each fish flat to expose the inner side.
Sprinkle garlic and pepper over the fish then drizzle with vinegar. Add salt.
Place on a semi-flat tray or dish or tupperware then cover it and marinate for at least 4-6 hours. Overnight is also good.
Pre-heat pot with oil then fry the marinated fish on both sides over medium heat.
Serve warm with garlic-vinegar dipping sauce (bawang at suka) and pickled vegetables (atcharang papaya or gulay). Enjoy eating with steamed rice and fried egg.