WebOne classic Filipino dish is Daing na Bangus. It is simply done by marinating milkfish in vinegar, salt, garlic and ground black pepper. It is then fried in
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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.
Using a wide basin mix vinegar, garlic, salt, ground pepper and bay leaves. Taste test to see if your marinate needs more salt. Soak the boneless bangus to the mixture. Refrigerate over night. Remove the bangus from the marinate and drain excess juice before cooking.
Daing na Bangus Ingredients: 1 2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on 2 2/3 cup vinegar 3 1 tsp. salt 4 1/4 tsp. freshly ground black pepper 5 4 cloves crushed garlic. 6 4 tbsps. of cooking oil More ...
2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on 4 cloves crushed garlic. Now pour in vinegar, then season with pepper and salt. Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.