Webdaing bangus bangus. Serving Size: 1 grams(1/2 of whole fish) 410. Cal. 1%. 0.6g. Carbs. 56%. 25g. Fat. 43%. 43g. Protein. Daing na bangus. Bangus. Bangus. Generic. …
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Cooking Daing na Bangus in an airfryer Wash the boneless bangus and marinate in 1/4 cup white vinegar, salt, pepper, and 1 tablespoon of minced or crushed garlic. Marinate for at least 20 minutes if you have time, but if you do not, then don’t bother.
Basically, the bangus or milkfish is split open (butterfly) and soaked in a solution made of vinegar, salt, crushed peppercorns and garlic. And to get the best flavor, the fish marinated overnight. Then fried until golden brown. Unlike the traditional daing, this recipe doesn’t have to be sun-dried.
I like the scales on making daing, as it helps keep the fish from falling apart when frying. Daing na bangus is traditionally served for breakfast with sinangag (garlic fried rice), sunny-side-up eggs, and a dipping accompaniment of cut-up tomatoes or spicy vinegar.
Instructions Wash bangus under cold running water, removing any leftover blood and entrails. Drain well In a wide, deep casserole (large enough to fit the fish), combine vinegar, garlic, pepper corns and salt. Whisk together until salt is dissolved. Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.