Daing na Bangus

Crispy Daing na Bangus – The Ultimate Filipino Breakfast & Lunch Delight!

Start your day the crispy, tangy, and flavorful way with this golden-fried Daing na Bangus! Marinated in vinegar, garlic, and peppercorns, then fried to shattering crispiness, this budget-friendly milkfish dish is a Filipino classic that pairs perfectly with steamy rice or sinangag.

Why You’ll Love This Recipe:

✨ CRISPY SKIN, TENDER FLESH – Fried to golden perfection with juicy meat inside
🧄 Garlic-Vinegar Magic – The marinade tenderizes and infuses bold, tangy flavor
🍳 Breakfast or Lunch Star – Perfect with runny eggs & atchara
💰 Affordable Luxury – Bangus (milkfish) is delicious & budget-friendly

Secrets to Perfect Daing na Bangus:

✔️ Marinate overnight – For maximum flavor penetration
✔️ Pat dry before frying – Ensures ultra-crispy skin
✔️ Medium-high heat – Prevents sticking while keeping fish moist

How to Serve It Like a Pro:

🍚 With garlic fried rice (sinangag) – The classic Bangus Silog combo
🍳 Topped with sunny-side-up eggs – Creamy yolk + crispy fish = heaven
🥒 Side of atchara & sliced tomatoes – For fresh contrast

Pro Tip: Ask your fish vendor to butterfly the bangus for easier frying!

Love Filipino fried fish? Try our Fish Steak Galunggong or Pritong Galunggong next!

Tag your #DaingNaBangus creations! 📸

Happy frying! 😋💛

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Print Recipe

Daing na Bangus

Author: Yummy Food Ph Cooking Method: Frying Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: Fish High Protein Pescetarian Quick Meals

Difficulty: Beginner Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Servings: 8 Calories: 488

Best Season: Suitable throughout the year

Description

Milkfish marinated in a mixture of vinegar, crushed peppercorns, garlic, and salt is known as Daing na Bangus. For the greatest results, it's normally marinated overnight before being fried to golden perfection and crispy. It's so yummy and affordable that it's perfect for breakfast or lunch with fried rice or warm rice.

Ingredients

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Servings

• 8 medium bangus "milkfish" (Scales removed, gutted and split almost in two & spread out flat.)
• 1 cup vinegar
• 1 head garlic (crushed)
• 5 tbsp soy sauce
• 1 tsp peppercorns (cracked)
• 1 tsp salt
• cooking oil (to fry)
• pinch seasoning granules to taste (optional "Magic Sarap or any favorite brand")

Instructions

1. Clean the bangus "milkfish" remove scales, cut and split them almost in two, and spread them out flat. Remove the entrails and any remaining blood. Wash under running water and thoroughly drain.

2. In a bowl, combine vinegar, soy sauce, garlic, peppercorns, and salt. Stir to mix the ingredients.

3. Prepare a container large enough to fit the fish, and then pour in the marinade mixture. Cover with a lid and leave to marinate for at least 3 hours, or refrigerate overnight for best results. Recommended to use a re-sealable plastic bag if available.

4. Drain the fish from the marinade sauce.

5. In a wide pan, heat the cooking oil over medium heat. Once the oil gets hot, place the fish in the pan and cook for about 5 minutes on each side, until both sides get crisp and cooked through.

6. Remove from the pan, drain on paper towels, and place on a serving plate. Serve hot with spicy vinegar or any of your favorite dipping sauce.

7. Share and enjoy. Happy eating!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 488kcal

% Daily Value *

Total Fat 29.3g46%

Saturated Fat 1.9g10%

Cholesterol 126mg42%

Sodium 738mg31%

Potassium 756mg22%

Total Carbohydrate 2g1%

Dietary Fiber 0.1g1%

Sugars 0.3g

Protein 50.2g101%

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Calcium 10 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: daing na bangus, fried daing na bangus, fish recipe, bangus recipe, milkfish recipe,

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