Daing Bangus

Daing Bangus
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Bangus is milkfish, native to Indonesia and spread throughout the Philippines, Taiwan and the Pacific. Daing refers to its preparation. Here we will marinade it with vinegar and garlic. Bangus takes 24 hours to marinate so begin a day in advance. While it takes 24 hours to marinate, Daing Bangus is very easy to cook and goes well with fried eggs and atchara. Serves 4 to 6

Ingredients

  • 3 tablespoon of cooking oil
  • 2/3 cup vinegar
  • 2 pcs butterflied with skin on, boneless Bangus (Milkfish)
  • 1 tablespoon salt
  • 4 cloves crushed garlic
  • 1/4 tablespoon freshly ground black pepper

Cooking Directions

  1. For the marinate: Flatten Bangus with the skin on top. Place into a baking pan or any flat surface, aluminum foil with its sides turned up works just as well. Sprinkle the crushed garlic on all the sides of the Bangus. Now pour in the vinegar. Finally season with salt and pepper. Cover and place into the fridge to marinate overnight.
  2. Serve with egg, atchara and rice.
  3. For the marinate: Flatten Bangus with the skin on top. Place into a baking pan or any flat surface, aluminum foil with its sides turned up works just as well. Sprinkle the crushed garlic on all the sides of the Bangus. Now pour in the vinegar. Finally season with salt and pepper. Cover and place into the fridge to marinate overnight.


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