Perfectly Baking Daing Na Bangus: A Step-By-Step Guide

Daing na Bangus is a popular Filipino breakfast dish made with milkfish. The process of making it involves butterflying the fish, marinating it in a mixture of vinegar, garlic, salt, and pepper, and then pan-frying it until golden brown. The dish is best served fresh, with garlic rice, fried egg, and a vinegar dipping sauce.

How to Bake Daing Na Bangus

Preparing the fish

Selecting the Fish:

Start by choosing fresh, medium-sized milkfish (bangus). You can opt for boneless bangus, which is readily available in most supermarkets. Alternatively, you can purchase whole fish and ask the vendor to clean, scale, gut, butterfly, and debone it for you.

Marinating the Fish:

The key to delicious Daing na Bangus is in the marination. Prepare a vinegar solution by mixing vinegar, salt, and pepper in a bowl. You can also add crushed garlic cloves to the mixture for extra flavour. The amount of each ingredient can be adjusted to your taste preferences. Once the vinegar solution is ready, place the butterflied fish in a large resealable plastic bag and pour the vinegar mixture over it. Seal the bag tightly and refrigerate it overnight to allow the flavours to infuse into the fish.

Cooking the Fish:

After marinating, remove the fish from the bag and let the excess liquid drip off. Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, carefully place the fish in the pan, skin-side down. Fry the fish for about 4 to 5 minutes on each side, or until it turns golden brown and crispy. Be cautious when flipping the fish to avoid breaking it.

Serving the Fish:

Daing na Bangus is typically served for breakfast, but it can be enjoyed at any meal. It is best served fresh and crispy, accompanied by garlic rice, fried egg, and a spicy vinegar dipping sauce. You can also garnish it with sliced tomatoes and salted eggs for a complete Filipino breakfast experience.

Making the marinade

Daing na bangus is a popular Filipino dish that involves marinating milkfish in a mixture of vinegar, garlic, and spices. The process of "daing" refers to the preparation of fish by salting, sun-drying, or marinating in a vinegar-based mixture. This marinade is what gives the dish its distinctive flavour and aroma. Here is a guide on how to make the marinade for daing na bangus:

Firstly, gather your ingredients. The basic ingredients for the marinade are vinegar, garlic, and salt. You can use white or cane vinegar, and it is recommended to use a head of garlic, peeled and crushed. For the salt, use coarse sea salt or regular table salt.

Additionally, you can add spices to enhance the flavour of the marinade. Black peppercorns, crushed or freshly ground, are a popular addition. You can also include hot peppers such as cayenne pepper powder to give it a spicy kick. If you want a more subtle spice level, simply stick to black pepper. For a more authentic Filipino flavour, you can also add bay leaves and soy sauce to the marinade.

Once you have your ingredients, combine them in a bowl and mix well. The amount of each ingredient can be adjusted to your taste preferences, but a good rule of thumb is to use enough vinegar to generously cover the fish, a few crushed or ground peppercorns, and a teaspoon of salt. For the garlic, you can adjust the amount depending on how intense you want the flavour to be. If you're using cayenne pepper, a quarter teaspoon should be enough to add a nice spiciness without being overpowering.

If you're using bay leaves and soy sauce, add a couple of bay leaves and about a tablespoon of soy sauce to the mixture. The bay leaves will impart a subtle herbal aroma, while the soy sauce will add a savoury depth to the marinade.

After mixing the ingredients, you can add the milkfish to the bowl and ensure it is well-coated. Alternatively, you can pour the marinade into a large resealable plastic bag, add the fish, and seal the bag, removing as much air as possible. This method ensures the fish is fully immersed in the marinade.

Place the bowl or sealed bag of fish in the refrigerator and let it marinate. For the best results, it is recommended to marinate the fish overnight. This allows the flavours to fully penetrate the fish, resulting in a more intense and delicious flavour.

Once the fish has finished marinating, remove it from the bag or bowl and let the excess liquid drip off before proceeding to cook it.

The daing na bangus marinade is a crucial step in creating the signature flavour of this popular Filipino dish. By following these steps and adjusting the ingredients to your taste, you can create a delicious marinade that will make your daing na bangus a success!

Marinating the fish

To begin, you will need to prepare a marinade. In a bowl, combine vinegar, salt, pepper, and garlic. You can adjust the measurements of these ingredients according to your taste preferences. For a spicier kick, you can add hot pepper such as cayenne pepper powder. Mix these ingredients well.

Next, prepare the fish. You will need 2-4 medium-sized milkfish, butterflied with the skin and scales on. If you are unsure how to butterfly the fish, ask your local fish vendor for assistance or purchase pre-cut and deboned fish. Place the fish in a large resealable plastic bag.

Now, pour the vinegar mixture into the bag with the fish. Remove as much air as possible from the bag before sealing it tightly. Place the bag in the refrigerator and let the fish marinate. For the best flavour, it is recommended to marinate the fish overnight, though a minimum of 3-4 hours is suggested.

Once the fish has finished marinating, remove it from the bag and allow the excess liquid to drip off. You are now ready to cook the fish!

Frying the fish

Firstly, heat oil in your chosen vessel over medium to high heat. The amount of oil will vary depending on the size of your vessel and the number of fish being fried, but ensure there is enough oil to fully coat the bottom of the pan.

Next, carefully place the marinated fish into the hot oil. It is recommended to slide the fish down the side of the wok or pan, starting with the skin side down. This will help to create a crispy skin. Fry the fish on this side for around 4 to 5 minutes, or up to 10 to 12 minutes for a larger fish.

Once the first side is golden brown, use a flat spatula to carefully flip the fish over. Fry the other side for a similar amount of time, until it also reaches a golden brown colour.

Once both sides are cooked, remove the fish from the pan and place it on a plate lined with paper towels to drain any excess oil. Season the fish lightly with salt and pepper, if desired.

Daing na Bangus is typically served with fried rice and a sawsawan of tomatoes and salted eggs, or garlic rice, fried egg, atsara (pickled papaya), and a vinegar dipping sauce. It is best served freshly cooked when the exterior of the fish is still crisp.

Serving suggestions

Daing na bangus is a popular breakfast dish in the Philippines, but it can be enjoyed at any time of the day. It is best served freshly cooked when the exterior of the fish is still crisp.

Traditionally, daing na bangus is served with sinangag (garlic fried rice), a fried egg, and a side of atsara (pickled papaya) or sliced tomatoes. It is also customary to provide a vinegar dipping sauce, such as spicy vinegar or "sawsawan," to enhance the flavour of the fish.

For a complete meal, you can pair daing na bangus with steamed or fried rice for lunch or dinner. It also goes well with vegetable side dishes like ginataang gulay.

If you're serving daing na bangus for breakfast, you can accompany it with a hot cup of black coffee or chocolate drink.

For a more indulgent feast, you can serve daing na bangus as part of a "silog" meal combination. The term "silog" is derived from combining "sinangag" (garlic fried rice) and "itlog" (fried egg). One popular variation is "BangSiLog," which includes daing na bangus, sinangag, and a fried egg.

Lastly, if you have any leftover daing na bangus, it can be stored in the refrigerator for up to 3 days. To reheat, simply use a microwave or a conventional oven/toaster oven. However, daing na bangus is best enjoyed freshly cooked, and a common practice is to freeze the marinated fish and thaw and fry it whenever desired.

Frequently asked questions