This Daing na Bangus recipe uses a wet marinade to cure and ferment the fish. Daing is a general term that is used to describe the curing process of fish and preserving it with vinegar and salt.
Prep Time 5minutes
Cook Time 10minutes
Marinade 4minutes
Total Time 19minutes
Servings 6people
Calories 469kcal
Author Joost Nusselder
Cost $5
Ingredients
1kilofresh bangus (small size), cleaned and split
1tspsalt
1cupvinegar
6clovesgarlic, finely chopped
1tbsppeppercorns, crushed
2tbspoil
Sinagag (garlic fried rice)
4eggs, fried
2tomatoes, sliced
spicy vinegar, to serve
Instructions
Clean the bangus under running water, then rub in the salt.
In a large flat dish combine the vinegar, garlic, and peppercorns.
Add the Bangus, flesh side down and spoon some of the vinegar over the top.
Place in the fridge, marinate at least 4 hours, but preferably overnight.
Drain the bangus and discard the marinade.
Heat the oil in a large frypan over medium heat then add the Bangus skin side down and fry for about 10 minutes.
Carefully flip the bangus and fry on the other side for a further 10 minutes, or until golden and crispy.
Remove from the pan and drain on paper towel.
Serve the daing na bangus with garlic fried rice, fried eggs, tomato and spicy vinegar.
Notes
Don’t use a metallic bowl for marinating as the vinegar will react with the metal.