Daing na Bangus
Daing na Bangus is marinated in vinegar and spices and fried to golden perfection. This popular Filipino breakfast staple is easy to make, flavorful, and budget-friendly, too. Delicious with steamed or fried rice for breakfast or any meal of the day!
Servings: 4 Servings
Calories: 225kcal
Ingredients
- 4 whole bangus, butterflied, gutted and deboned
- 1 cup vinegar
- 5 cloves garlic, peeled and crushed
- 1 teaspoon peppercorns, cracked
- 1 teaspoon salt
- oil
Instructions
- Clean and debone the fish following the video below. Rinse under cold running water, removing any leftover blood and entrails. Drain well.
- In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.
- Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
- In a wide pan over medium heat, heat about 1-inch deep of oil. Gently slide in fish and cook for about 3 to 5 minutes on each side or until golden and cooked through.
- Remove from pan and drain on paper towels. Serve hot.
Video
Notes
- My favorite to use in this recipe are baby bangus which are the perfect size for single servings. If using larger fish, cut the daing in half.
- Although daing na bangus can be scaled or unscaled, I prefer to keep the scales on to prevent the fish from falling apart during frying.
- Do not marinate the fish for too long, as the acids in the marinade will break down the proteins and make the flesh mushy. I find overnight enough to achieve good flavor.
- Drain the bangus from the marinade and freeze them in resealable bags to store for later use.
Nutrition
Calories: 225kcal | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 8228mg | Potassium: 513mg | Calcium: 22mg | Iron: 1mg