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. 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.
Daing na Bangus Recipe and Serving Tips
One serving of this daing na bangus recipe is usually around 150- 200 grams. That is a good weight for an individual serving of this dish. While there are bigger Milkfish variety that weighs around 500-600 grams per fish, this size of daing na bangus is shared by two or three persons. The bangus is also deboned after being butterflied. This way, the daing na bangus is easily eaten since Milkfish is known to be a bony type of fish. The belly fat, which is the most coveted part of the bangus also has a thicker and an ideal consistency if the bangus is served at a larger size.
There are deboned bangus that are readily available in Asian groceries. They are usually sold frozen. There are also other cuts and selections or varieties of fish that can be made into daing. Fish like tilapia is also a popular choice since it has lesser bones and is easier to source. Another main ingredient of this daing na bangus recipe, aside from vinegar is garlic. The best garlic comes from Ilocos region. They are the smaller but more pungent type of garlic and exudes the best flavor. The vinegar should be cane vinegar and not the apple cider vinegar. Cane vinegar has a more neutral taste. This daing na bangus recipe is so easy to make, and you can also make batch production, just freeze them for longer shelf life.
- 1 kilo fresh bangus (small size), cleaned and split
- 1 tsp salt
- 1 cup vinegar
- 6-8 cloves garlic, finely chopped
- 1 tbsp peppercorns, crushed
- 2 tbsp oil
- Sinagag (garlic fried rice)
- 4 eggs, fried
- 2 tomato, sliced
- spicy vinegar, to serve
- Clean the bangus under running water, then rub in the salt.
- In a large flat dish combine the vinegar, garlic and peppercorns.
- Add the bangus, flesh side down and spoon some of the vinegar over the top.
- Place in the fridge, marinate at least 4 hours, but preferably overnight.
- Drain the bangus and discard the marinade.
- Heat the oil in a large frypan over medium heat then add the bangus skin side down and fry for about 10 minutes.
- Carefully flip the bangus and fry on the other side for a further 10 minutes, or until golden and crispy.
- Remove from the pan and drain on paper towel.
- Serve the daing na bangus with garlic fried rice, fried eggs, tomato and spicy vinegar.