Daing na Bangus (Butterflied Milkfish marinated in Vinegar and Salt)

Daing na Bangus (Butterflied Milkfish marinated in Vinegar and Salt)

Bangus or Milkfish in English is the Philippines national fish. The scientific name of bangus is Chanos chanos. “Daing na Bangus” or Butterflied Milkfish is a staple food in the Philippines. The fish were split open (like a butterfly) you can ask the fishmonger to do it for you or you can do it by yourself, marinate in vinegar, and salt for few hours or overnight and then pan fried until brown and crispy. It is traditionally serve during breakfast together with “Sinangag” (garlic fried rice) and a dipping accompaniment of tomato slices or soy sauce or “toyo” with calamansi. I like tomato slices to go along with this. 

During one of my business trip in Kaoshiung,Taiwan my former colleague invited me for a dinner and one of the menu is deep fried butterflied boneless milkfish. She mentioned that milkfish is very popular in Taiwan, they eat it together with rice porridge either as a side dish or boiled together with the porridge, and also similar to Philippines there are other fish dishes that they use the Milkfish. She was surprised to learn about that Milkfish is Philippines national fish, she thought that the fish is a nature of Taiwan, since it very popular and it’s a common fish that can find in the market.

Information about the Bangus:

Bangus is a saltwater species that can also be found in freshwater.  These fish are farmed through out the country in ponds along the ocean for food. It however feeds mainly on algae, small invertabrates, zooplankton and fish eggs. Large adult Milkfish are also called Awa. (source: Bangus. The top bangus producing provinces are Bulacan, Pangasinan, Capiz, Iloilo, and Negros Occidental. Laguna de Bay is another place of source of Bangus in the Philppines. Bangus is available all year round in the Philippines. Besides, daing we also cooked them as Sinigang (boiled with tamarind paste and veggies), Adobo (cooked in soy sauce and vinegar), Bangus with Tausi (black fermented beans) and many more.

Do note that do not marinate the “daing” more one night as the flesh will become very soft and difficult to fry, the flesh will stick on to the pan this is due to the acids from vinegar. What you can do if you intend to cook it later or save some for later cooking, is drain the fish from the marinade after marinating overnight then store them inside the resealable bag a.k.a Ziploc to freeze. If time to cook just thaw, then fry. Enjoy eating J!!!

 Daing na Bangus  Recipe

Ingredients

• 4 to 5 small bangus (milk fish), butterflied, gutted and deboned but scale on
• 1 ½  cup vinegar
• 6 cloves garlic, peeled, crushed and minced
• 1 medium size onion, minced
• 1 teaspoon pepper
• 3 tablespoon salt
• Oil for frying
• ½ cup cornstarch or corn flour
• Tomatoes (optional)
• Soy sauce (optional)
• Calamansi (optional)

 

Instructions

1.    Wash the bangus with clean water or under running water, removed any leftover blood and entrails. Set aside and drain well.

2.    In a wide and deep bowl (large enough to fit all the fish and the marinade), combine vinegar, garlic, onions, pepper and salt. Whisk together until salt is dissolved. Add fish, making sure they are fully submerged in the marinade mixture. Marinate in the refrigerator for at least 4 hours or overnight which is preferred for the fish to absorb marinate and taste better.

 

3.   Drain fish from the marinade mixture and remove any attached spices.

4.    Apply thin coating of cornstarch or corn flour on both sides of the fish. This is to prevent the fish from sticking on the pan and makes the fish crispier as well.

5.    Set the heat on medium and heat enough oil to fry the fish in a wide pan. Once the oil is hot enough slowly slide in the fish (scale side on bottom first) and cook about 3 to 5 minutes each sides or until golden brown and crispy.

6.   Remove from pan and drain on paper towels. Repeat until all the fish are cooked.

7. Serve with sliced tomato or soy sauce with calamansi juice.