Ok, so I admit I love to eat Fish for breakfast! My husband, and perhaps some of you, may think it’s weird to eat fish early in the morning. I must admit it is a matter of taste and culture. In the Philippines and perhaps other parts of Asia, it is pretty common to have fish for breakfast. My parents eat fish for breakfast everyday. It is not only by choice but because they truly love it.
A typical Filipino breakfast would consist of rice (often fried rice that’s made from left-over rice) and fried, sunny-side up eggs. The rice and eggs are usually paired with tapa (marinated fried beef strips) or tocino (cured pork) and of course with Daing na Bangus! When this is on the menu, it is usually what I choose as I don’t often get to eat this in the US.
Thankfully when I went home our dear helper, Flor, taught me how to make a homemade version of Daing na Bangus. I didn’t realize it’s actually quite simple and easy to do. You don’t need to dry it out in the sun anymore as traditionally done (unless you want to!). Simply drain the fish from the marinade and then fry! What you have is a very flavorful and moist fish that’s oh so delicious! Give it a try!
2.2 lbs / 1 Kilo Boneless Bangus (Milkfish) with skin on*
Salt and freshly ground Black Pepper, to taste
1 cup Vinegar
1/2 a head (about 6-8 cloves) of Garlic, peeled and minced
Vegetable Oil for frying
Clean the fish and then dry with paper towels. Season the fish with salt and pepper. You may, if you prefer, add the salt and pepper with the marinade.
In a large flat dish combine the vinegar and garlic. Place the fish on the dish skin side up. You can spoon some of the vinegar mixture on the top of the fish. Marinate for at least 4 hours, preferably overnight.
Drain the fish well discarding the marinade.
Heat the oil in a frying pan using medium heat. Gently fry the Bangus until nicely browned and crispy. Serve immediately with fried rice and fried eggs! Truly a satisfying breakfast!
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