Daing na Bangus

Daing na Bangus is one of the best-tasting fish, in my opinion, but it can be a bit cumbersome because of all the bones. Watch the video to learn how to debone and make eating easier. Plus, try the simple marinade that makes the milkfish super tasty!

daing na bangus on a white serving platter.

Starting a Kawaling Pinoy YouTube channel has been on my plan list since the blog's inception. It took a while to make it happen, but I'm happy to report I now have one that's 400-plus videos strong! Over the past five years, I've invested heavily in videos, and we've grown quite a video library. My goal, hopefully, is to have a corresponding one for every recipe on Kawaling Pinoy.

I am visual, and I think visual cues make learning easier. One good example is this daing na bangus post. I could fully describe how to gut, butterfly, and debone the fish, but the instructional video explains the process better than all the words I could have used.

What is daing

Daing is a Filipino style of food preparation where meat, fish, or seafood are split open or sliced thinly, salted or marinated in vinegar, and sun-dried. It was traditionally a method to preserve and prolong the life of food, with salt inhibiting the growth of bacteria and the sun's heat drawing out excess moisture.

In this bangus version, milkfish is gutted, split open, marinated overnight in spiced vinegar, and pan-fried until crisp and golden.

Ingredient notes

milkfish, vinegar, garlic, peppercorns.

How to make daing na bangus

deboning and marinating bangus in vinegar and spices and frying in hot oil in a pan.
  1. Clean and debone- 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. Watch the video below for a visual guide on removing the bones.
  2. Make the marinade- Combine the ingredients and stir until the salt dissolves. Place in a flat, shallow dish that will easily fit the fish.
  3. Marinade the fish- Do not marinate the bangus 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.
  4. Fry the marinated fish- Drain the fish well to prevent splatters. Use the right kind and enough oil for the best results. A neutral-tasting oil with a high smoke point, such as canola, avocado, vegetable, or safflower oil, works well for deep-frying.

Serving suggestions

fried butterflied milkfish on a white plate with steamed rice and sliced tomatoes and cucumber on the side and plate of fried rice in the background.

Daing na bangus is traditionally served for breakfast with sinangag (garlic fried rice), sunny-side-up eggs, and a dipping accompaniment of cut-up tomatoes or spicy vinegar. It's also delicious for lunch or dinner with steamed rice and vegetable side dishes such as ginataang gulay.

How to store

Link nội dung: https://wordplay.edu.vn/bang-us-a68643.html