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Cook daing na bangus at home
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4 from 2 votes

Daing na bangus Filipino Fermented Fish recipe

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 5 minutes
Cook Time 10 minutes
Marinade 4 minutes
Total Time 19 minutes
Servings 6 people
Calories 469kcal
Author Joost Nusselder
Cost $5


  • 1 kilo fresh bangus (small size) , cleaned and split
  • 1 tsp salt
  • 1 cup vinegar
  • 6 cloves garlic, finely chopped
  • 1 tbsp peppercorns, crushed
  • 2 tbsp oil
  • Sinagag (garlic fried rice)
  • 4 eggs, fried
  • 2 tomatoes, sliced
  • spicy vinegar, to serve


  • 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.


Don’t use a metallic bowl for marinating as the vinegar will react with the metal.


Calories: 469kcal