Daing na Bangus is a classic Filipino dish that features milkfish marinated in a mixture of vinegar, garlic, and various spices before being sun-dried or fried to perfection. It is a popular breakfast option, especially when paired with garlic fried rice (sinangag) and a side of fresh tomatoes or salted eggs. The term "daing" refers to the process of marinating and drying fish to preserve it for a longer shelf life, making it a practical and delicious way to enjoy the abundance of fish in the Philippines. Let's dive into the world of Daing na Bangus and learn how to create this flavorful and delightful Filipino dish in your own kitchen!
Ingredients:
- 2 large bangus (milkfish), cleaned and butterflied - 1 cup white vinegar - 1 head garlic, minced - 1 teaspoon whole peppercorns - 1/2 cup soy sauce - 1 teaspoon ground black pepper - 1 tablespoon brown sugar - Cooking oil (for frying, optional) - Banana leaves or aluminum foil (for wrapping, if sun-drying)
Instructions:
1. Prepare the Bangus:
- Clean the bangus thoroughly, removing the scales and entrails. Rinse it under running water and pat it dry with paper towels. - Butterfly the bangus by cutting it along the back, from the head to the tail, and carefully remove the backbone. Open the fish flat, exposing the flesh.
2. Marinate the Bangus:
- In a large mixing bowl, combine the white vinegar, minced garlic, whole peppercorns, soy sauce, ground black pepper, and brown sugar. Mix everything well to create the marinade.
- Submerge the butterflied bangus in the marinade, making sure it is coated evenly. You can also make small cuts on the flesh of the fish to allow the marinade to penetrate deeper.
- Cover the bowl with plastic wrap or a lid, and let the bangus marinate in the refrigerator for at least 2 to 3 hours or overnight for best results. The longer it marinates, the more flavorful the fish will be.
3. Sun-Dry the Daing na Bangus (Optional):
- If sun-drying the bangus, lay out banana leaves or aluminum foil on a flat surface. - Take the marinated bangus out of the refrigerator and carefully lay it flat on the banana leaves or aluminum foil. - Allow the bangus to air-dry under the sun for about 6 to 8 hours or until it becomes firm and the skin takes on a leathery texture.
4. Fry the Daing na Bangus (Alternative):
- If not sun-drying the bangus, you can proceed to fry it after marinating.
- In a frying pan or skillet, heat cooking oil over medium heat.
- Fry the marinated bangus until it becomes golden brown and crispy on both sides. Be careful not to overcook it, as milkfish tends to dry out quickly.
5. Serve and Enjoy:
- Once the Daing na Bangus is done cooking, remove it from the pan or sun-drying setup.
- Serve the Daing na Bangus hot with garlic fried rice (sinangag), fresh tomatoes, and salted eggs on the side for a traditional Filipino breakfast treat.
- You can also enjoy Daing na Bangus as a delicious viand paired with steamed rice and a dipping sauce made from vinegar, soy sauce, and chili.
Daing na Bangus is a delightful and flavorful Filipino dish that showcases the versatility of milkfish and the art of preserving fish through marinating and sun-drying. Whether you choose to fry it to crispy perfection or sun-dry it for a more traditional approach, Daing na Bangus offers a savory and satisfying culinary experience that is distinctly Filipino. So, why not try making this flavorful Daing na Bangus recipe in your own kitchen and savor the taste of Filipino heritage and cuisine!
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