Wednesday, 15 February 2017

Daing na Bangus

Daing Na Bangus

One of the ways Filipinos flavour and preserve fish (especially bangus or milkfish) is by marinating and drying them. One such technique is called 'daing'. By which the fish is marinated for hours and optionally dried out in the sun afterwards.

I don't have the luxury of having the delicious bangus in our neck of the woods. So I go for the nearest one available - sea bass. The one advantage of sea bass over the bangus is its got less bones. So there's less to be wary about.

It's been years since i have marinated bangus and I have forgotten that it takes several hours or overnight to make the vinegar-based marinate to permeate the fish completely. Otherwise, once you've pan-fired it, the flavour is hardly noticeable. So make sure to marinate it for a long time - I reckon at least 8 hours or overnight.

Daing Na Bangus

Daing na Bangus
(Fried Marinated Fish)

2 pieces bangus (milkfish) or other white fleshed fish like sea bass
2/3 cup  palm vinegar or any white vinegar
2 tsp  sea salt flakes
1 tsp  black pepper corns - cracked
4 cloves (or more) garlic - smashed
  1. Ask your fishmonger to butterfly or fillet your fish.
  2. Combine all the other ingredients and stir until the salt is dissolved.
  3. Put in a non-reactive container (plastic, glass, or ceramic) and marinate the fish in it for at least 8 hours or overnight.
  4. Remove from marinade and drain briefly.
  5. Heat oil in a frying pan on medium-high heat. Pan fry the fish about 3-4 minutes on each side. Serve hot with steamed rice.