Daing Na Bangus— A popular breakfast dish composed of milkfish marinated in several tasty seasonings.
I’m sure that most of you—if not all—dream of waking up in the morning with an aromatic smell of a nice breakfast dish. It can be the smell of bacon, or toasted breads, but nothing ever competes with smelling fried rice and Daing na Bangus in the morning.
If I were the one to wake up to that, oh I don’t know how I would not be able to start the day right! Well if you want that for your family or your loved ones, then now is the perfect time to learn how to cook this breakfast goody by reading this recipe article below.
What is Daing na Bangus?
Daing na bangus is a popular dish that is well-known all over the country. The term bangus means milkfish and the term daing means preparing the fish by applying a good amount of salt and marinating it with vinegar and lots of garlic.
So the dish is made of the fish being marinated in a vinegar solution that is usually composed of salt and pepper, garlic, and vinegar. Some other variations add some other seasonings and spices such as cayenne pepper to improve the flavor.
How to Cook Daing na Bangus?
This dish is known to be a staple breakfast in every household. Like all the other breakfast meals, this is usually served with sinangag or fried rice and sunny side up eggs. Similar to breakfast meals like the popular tapsilog or tocilog, which are also silog meals.
So to start with the daing na bangus, you need to prepare the fish by splitting it open. The first thing you need to do is to prepare the vinegar solution, which is the marinade.
It is quite simple to do so it won’t be a hassle. It is best to marinate the bangus overnight, as it will bring out the flavor nicely compared to marinating it in just three or four hours.
Then the last thing you need to do is to cook the bangus until it is golden brown, and that’s it.
Daing na Bangus Tips:
- Season all you want. If you want to add more flavor to the daing na bangus, nothing’s going to stop you, you can add any seasoning of your choice.
- This dish is nice when you have a little spice on it, so it is recommended that you add in a couple of those chili pepper powders when mixing the bangus, to have a nice kick in every bite.
- Be sure to watch the heat when cooking the daing na bangus. The milkfish can be easily overcooked so you must keep the heat on low to medium. High heat tends to burn the outside super fast and will leave you with undercooked parts easily.
- It is worth noting that this recipe includes vinegar, which is an acidic ingredient. This means that marinating the milkfish with the vinegar for too long might break down the fish and will leave an undesirable texture and flavor.
- Keep in mind if you want to add this in the marinade or not, or how much time you want the fish to marinate.
For a quick reference about this recipe, see the recipe table below:
Easy Daing Na Bangus Recipe
- Cooking Pan
- 2 pcs medium-sized boneless bangus (milkfish), butterflied
- 1 cup vinegar
- 6 cloves garlic, crushed
- 5 tbsp cooking oil, for frying
- salt and pepper, to taste
- In a bowl, add in the vinegar, garlic, and salt and pepper. Mix together and then add in the boneless bangus.
- Marinate for 4 hours or overnight (for best results).
- Remove bangus from marinade, discarding all the liquid.
- In a wide cooking pan, pour-in and heat cooking oil over medium heat. Add in the bangus. Cook for 3 to 5 minutes on each side or until golden and crisp.
- Transfer to a serving tray or serving plate. Dry excess oil with paper towels. Serve and enjoy!
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