I’m sure anyone who’s ever been annoyed with the bones in bangus will love Daing na Bangus! This dish takes our national fish to the next level. Perfectly marinated bangus, soaked in tangy vinegar with loads of garlic, pepper, and a hint of salt.
When you fry it up, the skin gets irresistibly crispy, while the inside stays juicy and full of flavor. As a busy Pinoy Dad who’s always on the lookout for simple, satisfying meals, Daing na Bangus is one of my go-to recipes. It’s easy to prep, especially if you can get boneless bangus, and pairs well with a heap of garlic rice and maybe a side of sliced tomatoes. I also love serving this with healthy vegetable meals and I swear, just the smell of it frying up will stir up your hunger, with the crispy skin and garlicky aroma filling your kitchen in minutes.
If you’re a bangus fan or maybe even if you’re not yet this recipe might just turn into a favorite. Let’s dive into it!
What is Daing na Bangus?
Daing na Bangus is a popular Filipino dish made by marinating milkfish (bangus) in a mix of vinegar, garlic, salt, and pepper. The term “daing” refers to the marinating process, where the fish soaks up the sour and savory flavors before being fried until crispy and golden brown. This simple process transforms the bangus into something really flavorful, with each bite bursting with a mix of tangy, garlicky goodness and a crunchy exterior.
In the Philippines, Daing na Bangus is often served with garlic rice, sliced tomatoes, and spiced vinegar on the side. It’s especially popular for breakfast but is enjoyed any time of the day. This dish is a favorite because it’s both satisfying and straightforward to prepare, plus it captures that perfect blend of sour and salty flavors that Filipinos love!
Ingredients for Daing na Bangus
Garlic – Crushed garlic brings a strong, savory aroma and a touch of spice that soaks into the fish, giving it that classic Filipino punch of flavor.
Onion – Sliced onions add a subtle sweetness and enhance the overall depth of flavor in the marinade, balancing the tanginess of the vinegar.
Salt and Black Pepper – This simple seasoning duo works together to bring out the natural taste of the bangus, adding just the right amount of savory and peppery kick.
Vinegar – Vinegar is the star of this dish, giving the fish its signature tangy taste and helping to tenderize the bangus while infusing it with sour, savory flavors.
Bangus (Milkfish) – Cleaned, deboned, and butterflied, the bangus is the heart of this recipe, ready to absorb the marinade and fry up crispy on the outside and juicy on the inside.
How to Make Daing na Bangus
1. Mix the Marinade
In a mixing bowl, add the crushed garlic, sliced onion, salt, crushed black pepper, and vinegar. Stir everything together well so that the flavors mix evenly. This marinade is what gives your Daing na Bangus its classic tangy and garlicky taste!
2. Marinate the Bangus
Place the cleaned, deboned, and butterflied bangus in a shallow container with the skin side down. Pour the vinegar marinade over the fish, making sure it’s fully coated. Cover the container and put it in the refrigerator to marinate for at least 4 hours, or better yet, overnight. This gives the bangus time to really absorb all the delicious flavors!
3. Prepare the Bangus for Frying
Once the marinating time is up, take the bangus out of the fridge and remove it from the marinade. Drain off any excess liquid, and then dry the fish on a rack or pat it with paper towels. Drying the fish helps prevent oil splatters when frying, making the process safer and cleaner.
4. Heat the Oil
In a large frying pan, heat 1 cup of cooking oil over medium heat. Wait until the oil is hot before adding the fish, so it fries up nice and crispy.
5. Fry the Bangus
Carefully place the bangus in the hot oil, with the skin side down first. Fry until the skin turns crispy and golden brown, then flip it to cook the flesh side until it’s a light golden color. The bangus should be crispy on the outside and juicy inside.
6. Serve and Enjoy!
Pour in 1 cup of water. Cover the pot and continue simmering until the meat is slightly tender. Add the quartered potatoes to the pot and allow them to boil.
Finish Cooking
When the potatoes are half-cooked, add the remaining vinegar to the pot. Let it simmer until the meat and potatoes are tender, and the sauce has reduced to your desired consistency.
Tips for the Perfect Daing na Bangus
Tip #1. Use Fresh Bangus for the Best Flavor
If possible, choose fresh bangus (milkfish) instead of frozen. Fresh fish absorbs the marinade better and has a cleaner, richer taste.
Tip #2. Marinate Overnight for Maximum Flavor
While a few hours of marinating will still taste great, marinating overnight allows the vinegar, garlic, and spices to fully soak into the fish. This extra time gives the bangus that deep, tangy, and garlicky flavor we love.
Tip #3. Pat the Fish Dry Before Frying
Drying the bangus with paper towels or on a drying rack helps reduce oil splatters and allows the fish to fry up extra crispy.
Tip #4. Start with Skin Side Down
When frying, place the bangus skin side down first. This helps the skin get that perfect golden crisp while protecting the tender flesh from overcooking.
Tip #5. Don’t Overcrowd the Pan
Fry only one fish at a time (or in small batches) to keep the oil temperature steady. This way, your Daing na Bangus will fry up nice and crispy without absorbing too much oil.
Tip #5. Use Medium Heat for Even Frying
Avoid high heat, as it can cause the skin to burn before the inside is fully cooked. Medium heat helps achieve a nice golden crust and juicy inside.
Tip #6. Serve with Spiced Vinegar for a Flavor Boost
Add chopped garlic and chili to your vinegar dip to enhance the tangy, savory flavor of the dish. A little dipping sauce goes a long way in bringing out the best in your Daing na Bangus!
Serving Suggestions
Serve with Garlic Rice
Pair Daing na Bangus with garlic rice for a classic Filipino breakfast combo. The garlicky, savory rice complements the tangy, crispy fish perfectly.
Add a Side of Fresh Tomatoes
Sliced tomatoes bring a refreshing sweetness that balances the bold flavors of Daing na Bangus. A sprinkle of salt on the tomatoes makes them even tastier!
Top with a Fried Egg
For a hearty meal, add a sunny-side-up or scrambled egg on the side. The creamy yolk pairs wonderfully with the crispy fish and garlic rice.
Offer a Vinegar Dip with Chili and Garlic
A side of spiced vinegar with chopped chili and garlic enhances the flavor of Daing na Bangus and adds a spicy kick. This dip is perfect for those who like an extra burst of tanginess.
Pair with Atchara (Pickled Papaya)
The sweet and sour taste of atchara cuts through the richness of the fried fish, balancing the meal with a bit of crunch and acidity.
Serve with Vegetables Like Adobong Kangkong
For a balanced plate, serve Daing na Bangus with a side of adobong kangkong (sautéed water spinach). The earthy flavor of kangkong cooked in soy sauce and garlic adds a healthy, tasty contrast to the tangy fish.
Frequently Asked Questions
Pork belly is commonly used for its rich flavor and tenderness, but pork shoulder or pork loin can also be used.
Add more water or vinegar to dilute the saltiness, or serve with more rice to balance the flavors.
Yes, you can add chili peppers or a dash of hot sauce to give your adobo some heat.
If the adobo tastes too vinegary, add a bit of sugar to balance the acidity. Alternatively, you can add more soy sauce or water to dilute the vinegar.
Daing na Bangus
Ingredients
- 1 bulb Garlic (crushed)
- 1 piece Onion (sliced)
- 1 tsp Salt
- 1 tsp Black Pepper (crushed)
- 1 cup Vinegar
- 1 piece Bangus / Milkfish (cleaned, deboned, and butterflied)
- 1 cup Cooking Oil (for frying)
Instructions
- In a mixing bowl, combine the crushed garlic, sliced onion, salt, crushed black pepper, and vinegar. Stir well to mix the ingredients thoroughly.
- Place the butterflied bangus in a shallow container, skin side down. Pour the vinegar marinade over the fish, ensuring it is fully coated. Cover the container and let the fish marinate in the refrigerator for at least 4 hours, or ideally overnight, to let the flavors fully absorb.
- After marinating, remove the bangus from the marinade. Drain any excess liquid, put it on a drying rack or pat the fish dry with paper towels. This helps reduce oil splatter during frying.
- In a large frying pan, heat 1 cup of cooking oil over medium heat until hot.
- Carefully place the bangus in the hot oil, skin side down first. Fry until the skin is crispy and golden brown, then flip to cook the flesh side until it becomes a light golden color.
- Serve the Daing na Bangus hot with steamed rice and a side of vinegar with chopped garlic and chili for dipping, if desired.
