Spicy Daing na Bangus

Spicy Daing na Bangus is perfect to eat for breakfast. I usually have it with sinangag na kanin and a spicy vinegar dip. A piece of sunny-side-up fried egg is nice to have with the meal.

It is easy to source fresh milkfish from fishmongers almost anywhere in the Philippines. The good lady from the public market near my place cleans and butterflies the fish for me. She can also debone it upon request, which I always take advantage of because it saves me time. Deboned and butterflied milkfish is also available here in the Midwest, but it is mostly frozen. I have no issues though because I can still make spicy daing na bangus out of it.

There are two major steps in making this dish: first is to marinate the fish in seasing and spices, and the second is to fry the fish. Milkfish is already tasty by itself, but we can still enhance the flavor by marinating it in vinegar, garlic, peppercorn, and chili peppers. I also find it helpful to add Knorr liquid seasoning because it makes my spicy daing na bangus yummier.

You can enjoy this dish for breakfast (like I do), or serve it during lunch or dinner – it does not matter. What’s important is the enjoyment that you get when eating this dish and the smile that it brings to whoever you partake it with.

Try this Spicy Daing na Bangus Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Spicy Daing na Bangus

This is a recipe for Spicy Daing na Bangus

Prep: 3 hours hours

Cook: 15 minutes minutes

Total: 3 hours hours 15 minutes minutes

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Ingredients

• ▢ 1 medium to large milkfish bangus, scales removed and butterflied
• ▢ 2 tablespoons Knorr Liquid seasoning
• ▢ 5 cloves garlic crushed and chopped
• ▢ 5 pieces Thai chili minced
• ▢ 1 teaspoon crushed whole peppercorn
• ▢ 1/2 cup white vinegar
• ▢ 1 cup cooking oil

Instructions

• Arrange the fish in a large plate belly part facing upwards.
• Pour Knorr Liquid Seasoning all over the fish. Distribute equally using your hands.Let it stay for 5 minutes.
• Rub ground black pepper, chili, and garlic. Pour the vinegar. Flip the fish over so that the belly part faces downward. This will let the meat absorb the seasoning and spices better.
• Cover the fish with a clear plastic wrap. Refrigerate overnight.
• Heat oil in a wide pan. Once the oil gets hot, pan fry the fish. until golden brown. Turn the fish over using a wide spatula to cook the opposite side. Note: use a splatter screen to protect yourself
• Remove the fish from the pan. Arrange in a plate.
• Serve with garlic fried rice.
• Share and enjoy

Nutrition Information

Serving: 2g

© copyright: Vanjo Merano

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