Daing na Bangus

Daing na Bangus

Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat.


In a deep plate, place the bangus with the inside facing up.

In a small bowl, mix the rest of the ingredients except the oil.

Pour the mixture into the fish. Marinate the bangus overnight.

Heat oil on a large skillet on a medium flame. Fry the bangus skin down first until brown and crispy. Turnover and fry until the meat is golden brown.

Serve with white vinegar and patis with crushed garlic as condiments.


  • 1 large bangus (milkfish), sliced along the spine to make a butterfly cut; you can also buy deboned (boneless) bangus in the supermarket
  • 1 cup white vinegar
  • 6 cloves of garlic, minced
  • 1 tsp. salt
  • 1 tsp ground pepper
  • oil
Serves 2
20 Minutes

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