Daing na Bangus is among the best-tasting fish, in my view, however it may be a bit cumbersome due to all of the bones. Watch the video to learn to debone and make consuming simpler. Plus, attempt the easy marinade that makes the milkfish tremendous tasty!
Beginning a Kawaling Pinoy YouTube channel has been on my plan listing for the reason that weblog’s inception. It took some time to make it occur, however I am completely satisfied to report I now have one which’s 400-plus movies sturdy! Over the previous 5 years, I’ve invested closely in movies, and we have grown fairly a video library. My aim, hopefully, is to have a corresponding one for each recipe on Kawaling Pinoy.
I’m visible, and I believe visible cues make studying simpler. One good instance is that this daing na bangus publish. I may absolutely describe how one can intestine, butterfly, and debone the fish, however the tutorial video explains the method higher than all of the phrases I may have used.
What’s daing
Daing is a Filipino type of meals preparation the place meat, fish, or seafood are cut up open or sliced thinly, salted or marinated in vinegar, and sun-dried. It was historically a technique to protect and lengthen the lifetime of meals, with salt inhibiting the expansion of micro organism and the solar’s warmth drawing out extra moisture.
On this bangus model, milkfish is gutted, cut up open, marinated in a single day in spiced vinegar, and pan-fried till crisp and golden.
Ingredient notes
- Milkfish– regionally referred to as bangus within the Philippines. Has a flaky white flesh that is mildly flavored, delicately textured, and generously studded with bones.
- Vinegar- Tenderizes the fish, supplies a tangy style, and acts as a preservative with salt to lengthen the fish’s life. I take advantage of coconut or palm vinegar on this recipe, however it’s also possible to use distilled white vinegar or apple cider vinegar, albeit with some minor modifications in style.
- Spices and seasonings– garlic, peppercorns, and salt improve taste. You may also add siling labuyo for a kick of warmth.
Methods to make daing na bangus
- Clear and debone– Though daing na bangus could be scaled or unscaled, I desire to maintain the scales on to stop the fish from falling aside throughout frying. Watch the video under for a visible information on eradicating the bones.
- Make the marinade- Mix the substances and stir till the salt dissolves. Place in a flat, shallow dish that may simply match the fish.
- Marinade the fish– Don’t marinate the bangus for too lengthy, because the acids within the marinade will break down the proteins and make the flesh mushy. I discover in a single day sufficient to realize good taste.
- Fry the marinated fish– Drain the fish effectively to stop splatters. Use the correct and sufficient oil for the perfect outcomes. A neutral-tasting oil with a excessive smoke level, resembling canola, avocado, vegetable, or safflower oil, works effectively for deep-frying.
Prepare dinner’s tip
My favourite to make use of on this recipe are child bangus that are the right measurement for single servings. If utilizing bigger fish, minimize the daing in half.
Serving options
Daing na bangus is historically served for breakfast with sinangag (garlic fried rice), sunny-side-up eggs, and a dipping accompaniment of cut-up tomatoes or spicy vinegar. It is also scrumptious for lunch or dinner with steamed rice and vegetable facet dishes resembling ginataang gulay.
Methods to retailer
- Cooked– Switch the fried bangus to a container with a tight-fitting lid and refrigerate for as much as 3 days.
- Raw– To retailer for later use, drain the raw bangus from the marinade and freeze them in resealable baggage.
Daing na Bangus is marinated in vinegar and spices and fried to golden perfection. This common Filipino breakfast staple is straightforward to make, flavorful, and budget-friendly, too. Scrumptious with steamed or fried rice for breakfast or any meal of the day!
Course: Predominant Entree
Servings
Elements
- 4 entire bangus, butterflied, gutted and deboned
- 1 cup vinegar
- 5 cloves garlic, peeled and crushed
- 1 teaspoon peppercorns, cracked
- 1 teaspoon salt
- oil
Directions
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Clear and debone the fish following the video belwo. Rinse underneath chilly operating water, eradicating any leftover blood and entrails. Drain effectively.
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In a large, deep dish (giant sufficient to suit the fish), mix vinegar, garlic, peppercorns, and salt. Whisk collectively till salt is dissolved.
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Add fish, ensuring they’re absolutely submerged within the resolution. Marinate within the fridge for not less than 4 hours or in a single day for greatest outcomes.
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Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.
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In a large pan over medium warmth, warmth about 1-inch deep of oil. Gently slide in fish and prepare dinner for about 3 to five minutes on either side or till golden and cooked by means of.
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Take away from pan and drain on paper towels. Serve scorching.
Notes
- My favourite to make use of on this recipe are child bangus that are the right measurement for single servings. If utilizing bigger fish, minimize the daing in half.
- Though daing na bangus could be scaled or unscaled, I desire to maintain the scales on to stop the fish from falling aside throughout frying.
- Don’t marinate the fish for too lengthy, because the acids within the marinade will break down the proteins and make the flesh mushy. I discover in a single day sufficient to realize good taste.
- Drain the bangus from the marinade and freeze them in resealable baggage to retailer for later use.
Video
Diet Data
Energy: 225kcal, Protein: 34g, Fats: 10g, Saturated Fats: 2g, Ldl cholesterol: 85mg, Sodium: 8228mg, Potassium: 513mg, Calcium: 22mg, Iron: 1mg
“This web site supplies approximate diet info for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, each time obtainable, or in any other case different on-line calculators.”
