Growing up in a Filipino household, weekends were often filled with the tantalizing aromas of home-cooked dishes. One of my fondest memories is of my grandmother’s kitchen, where Daing na Bangus was a star attraction. This beloved Filipino dish, featuring marinated milkfish, became a weekend ritual that brought our family together. Today, I’m excited to share not only the recipe but also a slice of that cherished tradition.

What is Daing na Bangus?

Daing na Bangus is a traditional Filipino preparation of milkfish, known as bangus. This dish involves marinating the fish in a mixture of vinegar, garlic, and spices, then drying it to achieve a delectable blend of tangy, savory, and slightly sweet flavors. The result is a crispy, flavorful treat that pairs wonderfully with a variety of sides.

The Recipe: Daing na Bangus

Ingredients:

– 1 whole milkfish (bangus), cleaned and butterflied
– 1 cup vinegar (preferably cane vinegar)
– 6 cloves garlic, minced
– 1 tablespoon salt
– 1 tablespoon brown sugar
– 1 teaspoon peppercorns
– 2 bay leaves
– 1 tablespoon vegetable oil
– Water for rinsing

Instructions:

1. Prepare the Fish:
– Clean the milkfish thoroughly, ensuring that all the innards and scales are removed. Pat dry with paper towels. The fish should be butterflied, which means it’s split open but still connected along the spine. This helps the marinade penetrate the flesh better.

2. Make the Marinade:
– In a mixing bowl, combine the vinegar, minced garlic, salt, brown sugar, peppercorns, and bay leaves. Stir well to dissolve the sugar and salt.

3. Marinate the Fish:
– Place the butterflied milkfish into a large, resealable plastic bag or a shallow dish. Pour the marinade over the fish, making sure it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight for a more intense flavor.

4. Dry the Fish:
– After marinating, remove the fish from the marinade and rinse lightly under cold water to remove excess salt and spices. Pat the fish dry with paper towels.

5. Cook the Daing na Bangus:
– Heat vegetable oil in a frying pan over medium heat. Fry the fish, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Be careful not to overcrowd the pan; cook in batches if necessary.

6. Serve and Enjoy:
– Once cooked, drain the fish on paper towels to remove excess oil. Serve hot with steamed rice and a side of fresh tomatoes or pickled vegetables.

Best Pairings with Daing na Bangus

Daing na Bangus is incredibly versatile and pairs well with a variety of side dishes. Here are a few ideas to elevate your meal:

– Steamed Rice: A staple accompaniment, steamed rice complements the bold flavors of Daing na Bangus and helps balance the tanginess of the marinade.

– Tomato Salad: Fresh tomato slices with a sprinkle of salt and a dash of vinegar provide a refreshing contrast to the savory fish.

– Pickled Vegetables (Atchara): The sweetness and tang of pickled papaya or other vegetables offer a delightful counterpoint to the salty and umami notes of Daing na Bangus.

– Fried Eggs: For a hearty breakfast twist, serve Daing na Bangus with sunny-side-up or fried eggs. This combination makes for a satisfying start to the day.

As I prepare Daing na Bangus in my own kitchen, the memories of family gatherings and joyful conversations come flooding back. This dish not only brings a taste of tradition but also serves as a reminder of the comfort and joy found in simple, homemade meals. I hope this recipe brings the same warmth and happiness to your table and helps create new memories with your loved ones. Enjoy!