Daing na bangus Filipino Fermented Fish recipe
na Bangus recipe uses a wet marinade to cure and ferment the fish.
is a general term that is used to describe the curing process of fish and preserving it with vinegar and salt.
fresh bangus (small size)
, cleaned and split
garlic, finely chopped
Sinagag (garlic fried rice)
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.