Pritong Daing na Bangus
(Fried Milkfish Belly)
I can imagine the smell of Crispy Fried Daing! When buying milkfish or bangus, ask for the vendor to clean out and butterfly-cut your bangus and have it deboned.
Nowadays, supermarkets are already selling boneless and butterfly cut bangus too. They even sell milkfish belly and premarinated ones but make sure to choose the fresh one. I know for sure, you want it like the oldies would marinate it and are skeptical with the premade.
Go ahead and make this classic marinade. Nothing beats the fresh and homemade. Be on watch of the frozen bangus, they are usually easily mashed when fried in the pan because some maybe old stock or leftover bangus turned into daing. So if you have time, why not make your own at home.
Pritong Daing na Bangus
INGREDIENTS:
2-4 large milkfish (preferably from Pangasinan)
1 cup rice vinegar (or apple cider, or cane vinegar)
1/2 cup crushed and coarsely chopped garlic
1 1/2 tsp salt
1 tsp freshly cracked black pepper
Serving suggestions:
Extra toasted garlic
Spiced vinegar or pinakurat
INSTRUCTIONS:
1. Marination:
Wash the fish thoroughly with running water.
In a large container where your bangus will fit in. Combine all the ingredients.
Fully submerge the milkfish in the mixture. Marinate in the fridge for at least an hour or up to overnight for maximum absorption of flavors.
2. Cooking:
In a large non stick pan, shallow fry each Bangus, turn it over when one side is golden brown and crisp.
3. Garnish with toasted garlic and spiced vinegar dipping sauce. Oh so yummmm..
4. You may also match it with Homemade Atchara and fried sunny side up eggs and fried rice. You must be hungry by now as you read this.
You may also try this Calamansi and Garlic Marinated Bangus:
