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.
Servings 6 people
Calories 469kcal
Cost $5
Ingredients
- 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
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.
Nutrition
Calories: 469kcal
