Fried Daing na Bangus (Marinated Milkfish) is a tasty and delicious fish recipe that is marinated with vinegar, crushed peppercorn, garlic, and salt. Milkfish or bangus is one of the best-tasting fish that is very popular in the Philippines.
When I was in College, I lived in Dagupan for four years which the bangus Capital is. My friend's family owned and raised bangus in their fish farm as a business which I have visited a few times since it is so close to us. Fresh bangus regularly is more fun to prepare, cook, and eat! Now, let's go back to this tasty and savory bangus recipe!
Why you will love this recipe
- Fried Daing Bangus is packed with protein which is a great and delicious breakfast idea. But of course, it is the perfect any-time dish to pair with cooked rice or garlic fried rice (sinangag) and chicken tocino.
- The bangus belly (or the tiyan ng bangus) is the best and tastiest part in our opinion.
- You only need 4 ingredients to marinate this boneless milkfish (bangus) then it is ready to fry before you know it.
- If you love this recipe, be sure to check more:
Ingredients, Notes, and Substitutions
Would you believe we only need a few kitchen ingredients? Refer to the recipe card for full measurement of the ingredients.
- Boneless bangus - This is also known as boneless milkfish. I use a prepared bangus from the Asian Store to make it more convenient. All I need to do is marinate and then fry the fish.
- Garlic - I use minced garlic to aromatic flavors. If you are using garlic powder which is potent, you only need about half of a teaspoon.
- Vinegar - When vinegar is used in a marinade, it breaks down the food's surface and lets the marinade be adsorbed there. Vinegar also helps in preserving the dish longer.
- Salt and pepper - To enhance the flavor of the dish.
Instructions
As I mentioned above, I used a prepared boneless bangus to save time so I don't need to cut and debone the fish myself. You can find boneless milkfish in the market in the frozen section or in most Asian stores if you live abroad.
- Marinate. In a shallow and large container, combine vinegar, minced garlic, salt, and pepper, stir and mix everything until well blended. Then add the milkfish, making sure it is submerged into the marinade. Marinate the fish minimum of 1 hour up to overnight. Flip the fish from time to time to ensure is is absorbing the marinade. The longer you marinate, the more time for the milkfish to fully absorb the marinade.
- Frying bangus. In a frying pan or skillet, heat enough cooking oil over medium-high heat. It will take about a minute or two to preheat the oil. Turn the heat to medium, and start to fry the milkfish, skin down first until nice and golden brown on the edges. Then flip to fry the other side. Time may vary on the size of the milkfish. Serve and enjoy!
- Air-frying bangus. Do you want to use air-fryer for less oil consumption? Air-frying the marinated bangus is the solution. Depending on the size of the air-fryer and bangus, you may need to cut it in half to fit in the basket. Brush the fish with oil, transfer it into the air-fry basket skin down and air-fry in 375F for about 10-15 minutes or until the edges are crisp and golden brown. This will depend on the size of the fish, I recommend a meat thermometer. Check it after 10 minutes period. It should be light to a golden brown with crisp edges.
Helpful Tips
- To achieve crispy and golden brown fried daing bangus, be sure to preheat the cooking oil until it is warm enough to start frying. It will also absorb less oil.
- Liquid and cooking oil don't go well together and it will cause splatter. Use a frying lid cover to avoid oil splashes.
- To store leftovers, cool them completely and transfer them into a glass container with a lid. It will stay good in the refrigerator for 5 days.
Frequently Asked Questions
Daing na bangus is milkfish traditionally prepared usually split open (though they may be left whole), gutted, applying salt liberally, and then sun and air-dried. This was originally a preservation process, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time without refrigeration. Over the years, the idea of marinating it with vinegar and lots of garlic, salt, and pepper is becoming more popular than the traditional daing na bangus technique.
Whichever method you prefer, frying or grilling the fish before consumption is a delicious way of cooking this fish.
You can eat this as a side dish or main dish to go with cooked white rice or garlic fried rice for breakfast, lunch, and dinner. You can also flake it at make bangus sisig using this fish.
The traditional daing na bangus needs a liberal amount of salt, then sun and air-dried to preserved the fish for a long period of time way back then when refrigerator is not very popular in the Philippines. Although some of the fishes like "toyu and dilis" has the same process, nowadays the daing na bangus is prepared by cutting, deboning, and marinating the milkfish with vinegar, garlic, and with the right amount of salt and pepper.
Fried Daing Bangus (Marinated Milkfish) Recipe
Equipment
Ingredients
- 1 pound large boneless bangus (boneless milkfish)
- 5 cloves garlic minced
- ½ cup white or distilled vinegar or apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon ground black peppercorn
- ½ cup cooking oil for frying
Instructions
- Combine vinegar, minced garlic, salt, and pepper in a shallow container. Add milkfish making sure it is fully submerged in the marinade.
- Marinate the fish for 1 hour up to overnight. The longer, the more time for the fish to absorb the flavors from the marinade.
- When ready to fry, discard the marinade. Wipe down any stray aromatics.
- Pan-Frying. Preheat enough cooking in high heat until it reaches about 375F. Turn the heat to medium heat, and fry the marinated fish skin down first. You wanted to achieve crisp and golden brown on the edges, then flip to fry the other side until nice and golden brown.
- Air-frying. Brush the fish or spray it with cooking oil. Transfer it to a frying basket and air-fry at 375F for about 10-15 minutes depending on the size of the fish. Check it after 10 minutes period. It should be light to a golden brown with crisp edges.
Notes
Recipe Notes:
- To achieve crispy and golden brown fried daing na bangus, be sure to preheat the cooking oil until it is warm enough to start frying. It will also absorb less oil.
- Liquid and cooking oil don’t go well together and it will cause splatter. Use a frying lid cover to avoid oil splashes.
- To store leftovers, cool them completely and transfer them into a glass container with a lid. It will stay good in the refrigerator for 5 days.
Veronika
WoAw this looks AMAZING!
Jomelyn
Thanks! 😉
Mary
Looks so yummy! Where should I go get this type of fish in Washington?
Jomelyn
Thank you. I bought the milk fish at h-mart which is an Asian store in their frozen section at the back of the store.