Daing na bangus, when done correctly is something to die for.
It is so yummy. Just thinking about it now teases my salivatory glands. 🙂 It is that gorgeous. And the smell of a freshly fried one is an olfactory delight.
I can almost taste a daing na bangus now, eaten with fried rice. None of that Chinese egg fried rice but good old Filipino fried rice cooked in lovely coconut oil with lashing of garlic and a pinch of salt.
The daing can be eaten with a side of chopped tomato and lasona (spring onions). Also very appropriate is a dish of garlic vinegar.
An almusal (breakfast) of this will set your day into a fine tune.
It is slightly trickly to do the daing especially when using a bangus or milkfish. Milkfish can be so bony. So you need to be patient in deboning but it is so worth it as it is 100 per cent delicious.
Here is a recipe:
Ingredients:
1 medium to large size bangus (milkfish)
1 cup white vinegar
1 whole head garlic, crushed
1 Tbsp. peppercorns, ground
Sea salt
How to prepare the Bangus
- Prepare the bangus by cutting the fish lenghtwise from the dorsal side of the fish. Do not completely sever the fish, please refer to the photo above.
- Then remove all the internal organs but don’t descale and remove the skin.
- You can have this done by the fish vendor if you want to skip this process.
- Clean the fish in running water and drip dry the excess water with a kitchen towel.
- Rub salt generously on both sides.
- In a large lidded plastic or ceramic container, prepare the marinade.
- Mix the vinegar, garlic, black pepper and salt.
- Add the fish thoroughly drench it with the marinade. Spoon it over the fish.
- Cover the container and refrigerate overnight.
To cook the bangus daing:
- prepare a deep frying pan with cooking oil over medium heat.
- Slide the bangus skin side down and fry it until golden brown for at least 10 minutes.
- Flip the bangus using a wide spatula and fry the other side for 8 to 10 minutes until golden brown.
I prepare this as an almusal but this can be eaten at any main meal of the day. Lovely to have this with Ginisang Munggo. (We have a delicious recipe here for a ginisang munggo) and boiled rice.