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!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 whole bangus, butterflied, gutted and deboned
- 1 cup vinegar
- 5 clove garlic, peeled and crushed
- 1 tsp peppercorns, cracked
- 1 tsp salt
- oil
Instructions
- 1
Clean and debone the fish following the video below. Rinse under cold running water, removing any leftover blood and entrails. Drain well.
- 2
In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.
- 3
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.
- 4
Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
- 5
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.
- 6
Remove from pan and drain on paper towels. Serve hot.