Daing na Bangus is very simple Filipino dish to make and yet very yummy to eat. Here in the states, you can buy Milk fish from any Asian supermarket like 99 Ranch Market or Seafood City. Just make sure that you ask the nice guy behind the counter to clean, butterfly, and leave the scales on or just like what my mom used to say to the guy – “Please daing but don’t remub the Skel”, it means butterfly and leave the scales on. The reason why you want to leave the scales on is when fried, scales of this delicious fish gets really crispy. Before you go out there to buy fish, you may want to watch this short video on How to buy good quality fish.
Your comment is always appreciated.
Daing na Bangus (Fried Marinated Milk Fish)
- 1 Medium size Milk Fish
- 1/2 Palm Vinegar
- 1 Teaspoon Salt
- 1/2 Teaspoon ground black pepper
- 6 Cloves garlic – finely minced
- 1 teaspoon Worcestershire sauce
Marinating the Fish
- Cut fish into 4 pieces.
- Combine all the ingredients in large Tupperware big enough to hold the fish.
- Transfer the fish in the Tupperware with the meat side down and submerged in marinade.
- Cover Tupperware and keep in the fridge for at least 4 hours.
Cooking the Fish
- Set a large frying pan on a medium-high heat.
- Add 1 1/2 cup vegetable oil.
- When the oil is hot, carefully slide fish into the pan with the skin part down.
- Fry only 2 pieces at a time to keep the oil hot.
- Fry the fish until both sides are golden brown.
- I like having mine crispy and with the condiments of tossed diced tomatoes, onions, cilantro, and few drops of patis (fish sauce). Wash your hands, get your rice and dig in. We’re gonna eat this daing Pinoy style!