📝 About This Recipe
A quintessential Filipino breakfast staple, Daing na Bangus features a butterflied milkfish steeped in a pungent, tangy marinade of cane vinegar, crushed peppercorns, and heaps of garlic. The fish is fried until the skin turns shatteringly crisp and the belly fat becomes buttery and melt-in-your-mouth tender. Traditionally served as 'Bangsilog,' this dish is a masterful balance of acidity and savory depth that awakens the palate.
🥗 Ingredients
The Fish
- 2 large pieces Milkfish (Bangus) (Butterflied (boneless/deboned), scales removed, and cleaned)
The Signature Marinade
- 1 cup Cane Vinegar (Sukang Paombong or Datu Puti brand preferred)
- 2 heads Garlic (Peeled and thoroughly crushed)
- 2 tablespoons Black Peppercorns (Coarsely cracked to release oils)
- 1.5 tablespoons Sea Salt (Adjust based on preference)
- 3 pieces Dried Bay Leaves (Torn into smaller pieces)
- 2-3 pieces Bird's Eye Chili (Siling Labuyo) (Optional, sliced for a spicy kick)
For Frying
- 1 cup Cooking Oil (Neutral oil like canola or vegetable oil)
Spicy Vinegar Dipping Sauce (Sawsawan)
- 1/2 cup Cane Vinegar
- 3 cloves Garlic (Minced)
- 1 small Red Onion (Finely chopped)
- 1 pinch Salt and Pepper (To taste)
👨🍳 Instructions
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1
Ensure the milkfish is properly butterflied (split open from the back) and deboned. Rinse the fish under cold running water, paying special attention to the black membrane in the belly—leave it intact as that is the prized fat, but ensure it is clean.
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2
Pat the fish completely dry with paper towels. This is a crucial step to ensure the marinade penetrates the meat and the fish fries up crispy later.
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3
In a large, non-reactive shallow dish or a heavy-duty resealable bag, combine the cane vinegar, crushed garlic, cracked peppercorns, sea salt, bay leaves, and chilies. Whisk slightly to dissolve the salt.
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4
Place the milkfish in the marinade, ensuring every inch of the meat and skin is submerged or coated. If using a bag, squeeze out the excess air.
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5
Refrigerate and marinate for at least 4 hours, though overnight (up to 12 hours) is highly recommended for the most authentic, 'daing' (sun-dried/cured) flavor profile.
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6
When ready to cook, remove the fish from the marinade and scrape off the excess garlic and peppercorns (save these bits if you like them fried, but they burn quickly).
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7
Pat the marinated fish dry again with paper towels. A dry fish prevents the oil from splattering excessively and ensures a golden-brown crust.
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8
Heat the cooking oil in a large wide skillet or wok over medium-high heat. You'll know it's ready when a small piece of garlic sizzles immediately upon contact.
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9
Carefully place the milkfish in the hot oil, skin-side down first. Use a splatter screen if you have one. Fry for 5-7 minutes until the skin is dark golden brown and very crispy.
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10
Carefully flip the fish over to fry the flesh side. Cook for another 4-5 minutes. The edges should look toasted and the thickest part of the meat should be opaque.
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11
Optional: If you saved the garlic from the marinade, toss it into the oil during the last 2 minutes of cooking until golden and crispy.
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12
Drain the fried fish on a wire rack or paper towels to remove excess oil. This keeps the skin from getting soggy.
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13
Prepare the dipping sauce by mixing the vinegar, minced garlic, onions, salt, and pepper in a small bowl.
💡 Chef's Tips
For the best flavor, use boneless Bangus to make eating more enjoyable, especially since milkfish is notoriously bony. Don't skimp on the garlic; the interaction between the garlic and vinegar is what defines the 'Daing' aroma. If you have time, air-dry the marinated fish in the fridge uncovered for 1-2 hours before frying to achieve maximum skin crispiness. Avoid over-marinating beyond 24 hours, as the acid in the vinegar will start to 'cook' the fish and turn the texture mushy. Use a cast-iron skillet if available to maintain a steady high temperature for a more even sear.
🍽️ Serving Suggestions
Serve alongside 'Sinangag' (Garlic Fried Rice) for the ultimate Filipino breakfast experience. Pair with a side of fresh 'Ensaladang Talong' (Grilled Eggplant Salad) or sliced salted duck eggs and tomatoes. Provide a small bowl of the spicy vinegar dipping sauce to cut through the richness of the fish belly fat. A hot cup of Kapeng Barako (strong Filipino coffee) or a cold glass of Calamansi juice complements the meal perfectly. Add a side of 'Atchara' (Pickled Papaya) to provide a sweet and sour crunch that balances the savory fish.