Daing na Bangus: A Filipino Breakfast Staple with a Bite
2-4 Servings
Daing na Bangus, or marinated milkfish, is a classic Filipino dish that’s often enjoyed for breakfast. The fish is butterflied, marinated in a mixture of vinegar, garlic, and peppercorns, then pan-fried until crispy. This simple yet flavorful dish is a staple in Filipino households and is loved for its tangy, savory taste and satisfying crunch.
15min Prep
20min Cook
INGREDIENTS
- 1 whole bangus (milkfish), about 1 kg (2.2 lbs), cleaned, scaled, and butterflied
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tbsp whole peppercorns
- 1 tsp salt
- 1/4 cup cooking oil
INSTRUCTIONS
1. Marinate the Fish: In a shallow dish, combine vinegar, soy sauce, garlic, peppercorns, and salt. Place the butterflied bangus in the marinade, ensuring it’s well-coated. Marinate for at least 2 hours, or preferably overnight, in the refrigerator.
2. Pan-Fry: Heat oil in a large skillet over medium heat. Remove the fish from the marinade, allowing excess marinade to drip off. Pan-fry the fish for 5-7 minutes per side, or until golden brown and cooked through.
3. Serve: Transfer the fried bangus to a serving plate. Serve hot with steamed rice and your favorite dipping sauce, such as vinegar with chili peppers or atchara (pickled papaya).
The Story of Daing na Bangus:
Daing na Bangus is a dish deeply rooted in Filipino culinary tradition, particularly in coastal communities where bangus (milkfish) is abundant. The practice of marinating and drying fish is a centuries-old preservation method that allows fishermen to enjoy their catch for extended periods.
Over time, Daing na Bangus has evolved into a beloved breakfast dish, often paired with garlic fried rice and a sunny-side-up egg. Its tangy, savory flavors and crispy texture make it a satisfying and energizing way to start the day.
