Daing na Bangus brings back a lot of memories from the Philippines. Bangus or Milkfish is a very popular fish in the Philippines and definitely a fish of choice for a lot of different dishes. I have tasted both versions of this dish and they are both very delicious.
This particular recipe is a mixture of my mom’s and my ex mother in-law’s. When my mom cooks it she uses soy sauce, but my mother in-law uses vinegar instead for hers. So what I did for mine was combine both recipes and use soy sauce and vinegar. So, here it is!
- 1 Large bangus de-scaled, clean and butter-flied
- 1 Cup of soy sauce
- 3 Cloves of garlic peeled and smashed
- ¼ Cup of vinegar
- ½ Tbs. Fresh ground black pepper
- ½ Tsp. MSG (optional)
- Corn oil for frying
- In a large pan marinate fish with soy sauce, vinegar, garlic, ground black pepper, and msg (optional).
- Place the Milkfish skin side up, cover, and set it in the fridge for an hour before cooking.
- In a large frying pan heat oil about ¼ in deep and fry the fish skin side up first for 4 minutes.
- Then carefully turn the fish over and let it fry for 5 minutes.
- Next turn it back skin side up and fry for an additional 2 minutes.
- Serve with rice and slices of tomato and onions on the side. Enjoy!