Daing na Bangus

Name: Daing na Bangus
Prep time: 5 min
Cook time: 10 min
Total time: 8 h 15 min
Yield: 4 Servings
Ingredients: 4 whole bangus, butterflied, gutted and deboned; 1 cup vinegar; 5 cloves garlic, peeled and crushed; 1 teaspoon peppercorns, cracked; 1 teaspoon salt; oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Marinate
8 hrs
Total Time
8 hrs 15 mins
Servings
4 Servings
Calories
225 kcal
Course
Main Course
Cuisine
Filipino

Daing na Bangus

Gemma Fleming

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Daing na Bangus is marinated in vinegar and spices and fried to golden perfection. This popular Filipino breakfast staple is easy to make, flavorful, and budget-friendly, too. Delicious with steamed or fried rice for breakfast or any meal of the day!

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Ingredients

Servings

4 whole bangus, butterflied, gutted and deboned
1 cup vinegar
5 cloves garlic, peeled and crushed
1 teaspoon peppercorns, cracked
1 teaspoon salt
oil

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Instructions

Clean and debone the fish following the video below. Rinse under cold running water, removing any leftover blood and entrails. Drain well.
In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.
Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.
Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
In a wide pan over medium heat, heat about 1-inch deep of oil. Gently slide in fish and cook for about 3 to 5 minutes on each side or until golden and cooked through.
Remove from pan and drain on paper towels. Serve hot.

Notes

My favorite to use in this recipe are baby bangus which are the perfect size for single servings. If using larger fish, cut the daing in half.
Although daing na bangus can be scaled or unscaled, I prefer to keep the scales on to prevent the fish from falling apart during frying.
Do not marinate the fish for too long, as the acids in the marinade will break down the proteins and make the flesh mushy. I find overnight enough to achieve good flavor.
Drain the bangus from the marinade and freeze them in resealable bags to store for later use.

Nutrition Information

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Calories 225kcal (11%) Protein 34g (68%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 85mg (28%) Sodium 8228mg (343%) Potassium 513mg (15%) Calcium 22mg (2%) Iron 1mg (6%)