Daing na Bangus

Butterflied milkfish marinated in vinegar, garlic, and black pepper, then fried until the skin is crisp and golden. Best served hot with tomato or spiced vinegar.

Estimated cost: ₱70–₱80

Prep 15 min · Total 255 min · Serves 1

Nutrition per serving: 318 kcal · 27 g protein · 0 g carbs · 23 g fat

Ingredients

• 1 pc (150g) Butterflied bangus (milkfish)
• 1 tbsp Cooking oil absorbed from frying
• 1/4 cup White vinegar
• 6 cloves, smashed Garlic
• 1 tsp Salt
• 1/2 tsp, coarsely ground Black pepper

Steps

1. Pat the bangus completely dry on both sides with paper towels.
2. Mix vinegar, salt, black pepper, and smashed garlic in a shallow dish. Add the bangus skin-side up and marinate in the refrigerator for at least 4 hours.
3. Remove the fish from the marinade and pat very dry again to reduce splattering and help the skin crisp.
4. Heat enough oil in a wide pan over medium-high heat until shimmering. Fry the bangus skin-side down for 4–5 minutes until deeply golden and crisp.
5. Flip carefully and fry the flesh side for 2–3 minutes until cooked through.
6. Drain on paper towels for 1 minute before serving hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).