Daing na Bangus (Milkfish marinated in Vinegar and Garlic)
Milkfish marinated in seasoned vinegar and garlic and then fried to perfection! This classic Filipino fish dish is favorite for breakfast or any time of the day!
Ingredients
- 2.2 lbs (1 Kilo) Boneless Bangus Milkfish with skin on
- Salt and freshly ground Black Pepper, to taste
- 1 cup Vinegar,
- 8 cloves garlic, peeled and minced
- Vegetable Oil for frying
Instructions
- 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 over medium heat. Gently fry the Bangus until nicely browned and crispy.
- Serve immediately with fried rice and fried eggs—truly a satisfying breakfast!
Notes
You can buy boneless Bangus in the market or grocery. You can have it butterflied or chopped in half as we did. Just keep the skin in.
Nutrition
Calories: 260kcalCarbohydrates: 2gProtein: 50gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 125mgSodium: 132mgPotassium: 779mgFiber: 0.1gSugar: 0.1gVitamin A: 1IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!