Daing na Bangus
Daing is a term used in Filipino cusine where a fish is prepared by applying generous amount of salt and sun-dryring or simply marinated in a vinegar marinade with lots of garlic. Daing na Bangus is one of the many ways the fish bangus (milkfish) is prepared, other popular ones are in sinigang na isda, paksiw na isda and Spanish style sardines. This is one delicacy Filipinos overseas are always craving for as it is hard to find milk fish outside of South East Asia and if there are it will be seasonal and frozen. Now for those desperate, you can use other types of fish and the best replacement I tried is the mullet, it nearly looks the same, it tastes the same, including the belly but less bones.
- 2 pcs large milkfish (skin on), butterflied
- 2 small whole garlic, pounded with skin on
- 1 tsp roughly ground black pepper
- 2 tsp salt
- 1½ cups coconut vinegar or white vinegar
- 3 tbsp soy sauce
- 3 pcs dried bay leaves
- Mix all ingredients except for the fish in a bowl.
- Place fish in a wide shallow pan and pour the vinegar marinade. Make sure that the fish is covered well with the marinade. Cover the pan and marinate for at least 24 hrs.
- Before cooking, drain fish thoroughly in a wire rack (it’s better if you sun dry it for 6 hrs.), you can also use serviettes to pat dry the fish.
- Once dry you can start to fry in medium heat uncovered for around 4-5 minutes on each side or until golden brown.