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Daing na Bangus
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How to Make Daing na Bangus (Marinated Milkfish in Vinegar and Garlic)

Daing na bangus is a tangy and savory Filipino dish made of milkfish marinated in vinegar, garlic, and spices, then fried to golden perfection.
Prep Time8 hours
Cook Time15 minutes
Total Time8 hours 15 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: daing na bangus, marinated fried bangus, marinated milkfish
Servings: 4 servings
Calories: 190kcal
Author: Manny

Ingredients

  • 1 kilo fresh small bangus
  • 1 cup vinegar
  • 1 head garlic crushed
  • 1 Tbsp. peppercorns crushed
  • sea salt as needed

Instructions

How to Make Daing na Bangus:

  • Prepare the bangus by splitting and cutting the dorsal side of the fish.
  • Then remove all the internal organs but don't remove the scales and skin.
  • If the bangus is large, you can cut it in half, crosswise.
  • You can have this done by the fish vendor if you want to skip this process.
  • Clean the fish in running water and drip the excess water. Rub salt generously on both sides.
  • Then prepare the container or a tupperware wide enough to marinade the fish.
  • Arrange the fishes in the tupperware and pour the vinegar, garlic and peppercorns.
  • If you have zip lock it's better to use it than the tupperware.
  • Put the marinated fish in the refrigerator overnight.
  • To cook the bangus, prepare a deep frying pan with cooking oil over medium heat.
  • Slide the bangus skin side down and fry it until golden brown for 10 minutes.
  • Flip the bangus using a spatula and fry the other side for 8 to 10 minutes until golden brown.
  • Place in a strainer to drip excess oil then transfer to a serving plate.
  • Do the same for the rest of the bangus. Serve with sliced tomatoes with patis.

Notes

Cooking Tips:

Use Fresh Milkfish for the Best Flavor

Fresh milkfish makes all the difference in achieving the best taste and texture for your daing na bangus. Look for clear eyes, shiny skin, and a mild, clean scent when choosing fish at the market. If fresh bangus isn’t available, opt for high-quality frozen boneless milkfish for convenience without compromising flavor.

Marinate Overnight for Maximum Flavor

Allow the fish to soak in the vinegar, garlic, and peppercorn marinade overnight to ensure every bite is infused with tangy and garlicky goodness. The extended marination time tenderizes the fish while removing any strong odors. For an extra kick, you can experiment with adding a splash of calamansi or chili to the marinade.

Fry with Medium Heat for Crispy Perfection

Always use medium heat when frying the bangus to achieve a golden-brown, crispy exterior without burning the fish. Start with the skin side down to prevent curling and cook evenly. Make sure to drain the fish on a strainer or paper towel after frying to remove excess oil while keeping it crisp.