Daing na Bangus or pakas nga bangrus is among the most common ways of serving milk fish. As there are a "hundered and one ways" of cooking bangus, daing is among my personal favorite and good thins its easy and simple to prepare. One can even buy ready to cook daing na bangus in wet markets and the fish section of groceries. But you can also make your own so you can put ingredients that suit your taste or experiment with it.
- 2 large bangus (milkfish), preferably butterfly cut and boneless ( Click the link>>> How to make "boneless" bangus)
- 1 cup vinegar,
- 1 Teaspoon salt
- 1/4 tsp. ground black pepper
- 2 Tablespoon soy sauce, optional
- 1 head crushed garlic
How to make Daing na Bangus
- Wash the fish properly in running water.
- In a bowl, combine vinegar, salt, soy sauce, pepper and garlic to make the marinade.
- Place the bangus (facedown) in a tray, pour in the marinade and marinate overnight.
- If time and weather permits, dry the bangus under the sun.
- To cook, heat enough amount of oil then fry the bangus until crisp and brown.