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Daing na bangus
Marinated fried milkfish
Daing na bangus: Filipino vinegar-marinated milkfish, fried crisp, with garlic rice and egg
Bangus (milkfish) is the national fish of the Philippines, and daing na bangus, butterflied and soaked overnight in vinegar, garlic and pepper, then fried until the skin shatters, is a favourite morning plate from Pangasinan to Manila. It comes with garlic rice, a fried egg and a dip of spiced vinegar. Buy it boneless (deboned bangus) from Filipino shops, or use mackerel fillets. The usual mistake is putting the wet fish straight into the oil, which spits and stops it crisping. Chef's tip: pat the fish completely dry and fry skin side down first, pressing gently, without moving it for five minutes.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 2 boneless butterflied milkfish (bangus)about 400 g each, or mackerel fillets
- ¾ cup cane or coconut vinegar
- 8 garlic clovescrushed
- 1 tsp black peppercornslightly crushed
- 1 ½ tsp salt
- 6 tbsp vegetable oilfor frying
To serve
- 1 ⅓ lb cooked garlic fried ricehot
- 4 eggs
- 2 tomatoes (optional)sliced
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Method
0/5 doneStep 1: Put 2 boneless butterflied milkfish (bangus) flesh side up in a dish. Mix ¾ cup cane or coconut vinegar, 8 garlic cloves, 1 tsp black peppercorns and 1 ½ tsp salt and pour over. Cover and marinate in the fridge for at least 6 hours or overnight, turning once.
Step 2: Lift out the fish, discard the marinade and pat it very dry with kitchen paper. Cut each fish in half.
Step 3: Heat 6 tbsp vegetable oil in a large frying pan over a medium-high heat until shimmering. Lay the fish in skin side down, away from you, and fry without moving for 5–6 minutes until the skin is deep golden and crisp.
6 minStep 4: Turn and fry the flesh side for 3–4 minutes, until the fish is opaque all the way through and flakes easily at the thickest part. Drain on paper.
4 minStep 5: Fry 4 eggs in a little of the oil for 2–3 minutes until the whites are set. Serve the fish with 1 ⅓ lb cooked garlic fried rice, an egg, 2 tomatoes and a small bowl of 4 tbsp spiced vinegar with chopped garlic and chilli.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daing na bangus take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cane or coconut vinegar?
- Lemon juice, same amount.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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