WebIngredients 2 medium sized bangus (milkfish), butterflied, gutted and divided ¾ cup white vinegar ½ cup water 2 teaspoons soy sauce 1 teaspoon salt 1 teaspoon sugar ½ …
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WebHere’s How: Wash fish, pat dry and season with crushed peppercorn and salt. Put in a ziplock bag or any container with cover large enough to fit the milkfish. Pour vinegar over fish and add garlic cloves. …
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WebDaing na bangus is a Filipino fish dish. Milkfish is marinated overnight with a mixture of vinegar, garlic, salt, and pepper. best served with eggs and rice
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This Daing na Bangus recipe uses a wet marinade to cure and ferment the fish. Daing is a general term that is used to describe the curing process of fish and preserving it with vinegar and salt. The fish that is commonly used in daing is Milkfish or Bangus. Milkfish or Bangus is considered as the National Fish of the Philippines.
You can use medium size milkfish but if possible use small milk fish because the bones are not as hard as the big ones. Boneless bangus is perfect, no matter what the size. Daing na bangus is marinated milkfish in vinegar, garlic and peppercorns.
Marinating Instructions: 1 Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan) 2 Sprinkle the crushed garlic on all the Bangus surface 3 Now pour in vinegar, then season with pepper and salt. 4 Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
The fish that is commonly used in daing is Milkfish or Bangus. Milkfish or Bangus is considered as the National Fish of the Philippines. The bangus is cut in butterfly style and then soaked in the prepared marinade. There are other kinds of daing where there are sun-dried after being soaked in rock salt.