Recipe · made with Signature Bangus
Daing na Bangus
Daing na bangus is the Filipino breakfast that earns its place at the table: milkfish butterflied and steeped in a sharp vinegar-garlic marinade, then fried until the skin crackles. The overnight soak does the work; all you bring in the morning is a hot pan and a dry surface. Serve it silog-style, with garlic rice and a fried egg.
The cook · 9 min active
Heat the oil
2 min
Skin-side down
4 min
Flip & fry
3 min
Method
- Make the marinadePat the butterflied bangus dry. In a shallow dish, combine the vinegar, crushed garlic, cracked peppercorns, and salt.
- Marinate skin-upLay the fish flesh-side down in the marinade, skin facing up. Cover and refrigerate at least 3 hours, ideally overnight; much longer than a day and the vinegar starts to cook the flesh.
- Dry it wellWhen ready to cook, lift the fish out and pat it very dry with paper towels. Surface moisture is the enemy of crisp skin and will make the oil spit.
- Heat the oilHeat a thin layer of oil in a wide pan over medium-high until it shimmers. Lay the fish in skin-side down, away from you.
- Fry skin-side firstFry undisturbed for 3 to 4 minutes until the skin is deep golden and crisp, then flip and fry the flesh side 2 to 3 minutes more.
- DrainDrain briefly on paper. The flesh should be just cooked through and the skin crackling.
- Serve silog-styleServe hot with sliced tomatoes, calamansi, garlic fried rice, and a fried egg for the full silog.
Chef's notes
- Overnight in the marinade is ideal, but do not go past a day, since the vinegar starts to cure and firm the flesh.
- Pat the fish bone-dry before frying or the oil will spit and the skin will not crisp.
- Lay the fish in away from you to avoid splashback.
- Leftover marinade is raw fish brine, so discard it and do not reuse.
Per 100 g serving · Protein 20 g · Omega-3 700 mg · 178 kcal. Values approximate.
Good to know
How long should I marinate the bangus?
At least 3 hours, but overnight is best for flavour. Do not go much past 24 hours, though, as the vinegar begins to cure and firm the flesh.
Why will my skin not get crispy?
Moisture. Pat the marinated fish very dry before it hits the oil, make sure the oil is properly hot, and fry skin-side down undisturbed until deep golden.
Can I bake or air-fry it?
Yes, for a lighter version. Air-fry at 200C for about 10 minutes a side. You lose a little of the deep-fried crackle but use much less oil.
Is the marinade reusable?
No. Once raw fish has sat in it, discard it. For a dipping sauce, mix fresh vinegar with garlic and chili.
What makes it daing?
Daing refers to the butterflied, marinated preparation. The vinegar-garlic-peppercorn cure is what gives daing na bangus its signature tang.
