Daing na Bangus Recipe

How to Cook Daing na Bangus

Daing na Bangus Recipe, This Filipino dish is very easy to make, now that you can buy Boneless Bangus (Milkfish) in most supermarkets. Daing is a manner of preparing fish and other seafoods in the Philippines, some preparation are salted and sun-dried, but in this recipe we simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic.

Daing na Bangus Recipe Ingredients:

1 whole milkfish (bangus), cleaned & sliced daing-style (butterfly cut)
cooking oil for frying
Marinade:

3/4 cup vinegar
1- 1 1/2 tsp salt
1 head garlic, crushed
Directions:
In a bowl, combine the Marinade ingredients; stir until well blended and the salt is dissolved. Set aside.
Open up the whole fish, if using into like a book and place skin side-up in a large dish. Pour over the Marinade and let marinate overnight in the refrigerator.
Heat oil in a large skillet over medium heat. Fry the fish for 15 minutes on each side, or until golden brown. Drain on a paper towel.

History Of Daing

Daing, Tuyô, or Bulad (literally "sun-dried" or "sun-baked") refers to dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" variants which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.
Serve hot with hot steamed rice, and Vinegar Garlic Sauce.

Daing is considered poverty food due to its relative cheapness. But it has gained significance in Philippine culture as comfort food.Danggit is usually simply fried before consumption and served with rice and a dip (usually vinegar or calamansi). As breakfast food, they may be served with fried eggs.

In Central and Southern Philippines, daing is known as bulad or buwad in Cebuano. The variants which use sliced and gutted fish are known as pinikas (literally "halved" referring to the halves of the fish). Northern regions usually do not distinguish between the two, though some may use daing to refer exclusively to the halved and gutted variants, while tuyô is used for all variants. Source Daing

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Daing na Bangus Recipe