I usually buy frozen bangus (milk fish) for my Daing na Bangus. I like the frozen one better than the fresh one because it doesn't have the muddy taste in it. I just thawed it a little bit then cut and clean by a kitchen scissor and a knife. Scissors makes splitting the fish so easy. Make an incision from head to tail using the scissor followed by a knife to totally wide open the fish. Remove all the internal organs and the gills. No need to scale the bangus. Clean well with water.
Ingredients:
- 2 pcs. frozen bangus (milkfish)
- 1 cup vinegar
- 1 tbsp. iodized salt
- 1 tsp. ground black pepper
- 4 cloves crushed garlic.
- Put all the milkfish in a glass baking pan.
- Add all the ingredients.
- Marinate for 1-2 days.
- Cover with foil and keep refrigerated.
- After a day or 2, remove from marinade.
- Wrap in a ziploc plastic or vacuum seal
- Keep frozen.
- When needed, just take it out from the freezer, no need to thaw. Fry it frozen for a juicy and firm fried milkfish.
am drooling...nakakagutom....:)
ReplyDeletewow!! sarap naman nito.. lalo na pag may tuyo at kalamansi:)
ReplyDeletegood for breakfast.. sana pagbaba ko ng kwarto ito ang ulam hahaha. yan kumukulo na ang tyan ko. hahahaha
ReplyDeleteOne of my favorites though most of the time I have to remove the bones (tinik).
ReplyDeleteI like daing na bangus, pero mas gusto ko yong deep fried daing na bangus..Imaginin mo na lang yong crispiness, awesome
ReplyDeleteI used to make my own daing but I can never get the right amount of vinegar.. ends up being too sour :( for now, I buy Century Daing na Bangus :)
ReplyDeleteI love eating this!!! Thank you for sharing this one!! Sarap nito sa mainit na kanin at maasim na sukang sawsawan!!!
ReplyDeleteI love this fish! Its actually part of my weekly grocery budget.
ReplyDeleteThere are times that I love to prepare daing na Bangus. I think it is better to use Calamansi instead of vinegar.
ReplyDeleteA favorite breakfast food. I like to eat it with fresh tomatoes, no dipping sauce.
ReplyDeleteDaing na Bangus with salted egg is one of my favorite breakfast and I like the boneless bangus better =)
ReplyDeleteI think with this recipe, I'd rather have it prepared at home than buying the commercial ones.
In my case and so with my mother, we like our milk fish fresh. May suking tindahan kami actually to assure us of freshness and good quality :) This fish is one of our faves as we can make variety of recipes out of it.
ReplyDeleteIt's been a month since I've eaten daing na bangus, I love it with matching "sawsawan" - vinegar with minced garlic, sometimes I put red chili to spice up a bit.
ReplyDeleteOh my , daing na bangus never fails to amaze me. I mean, it always satisfy my cravings for fish.
ReplyDeleteSteamed Bangus,Daing na Bangus, any basta boneless bangus masarap talaga. Yan ang ulam ko now sinigang na bangus. Yummy.
ReplyDeleteThanks mommy! But you know what, if I crave for this, I head to Mang Inasal directly, lels!
ReplyDeleteI won't get tired of eating this everyday! In fact we ate this for dinner last night and there's still some on the fridge (boneless variety) :D
ReplyDeleteAn all time Filipino favorite indeed!
ReplyDelete