Pritong Daing na Bangus


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.

Nowadays, supermarkets are already selling boneless and butterfly cut bangus too. They even sell milkfish belly and premarinated ones. 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 a homemade one..ole ole!

Keep in mind that you have to make it a day before you cook it. The longer the marination time, the better. (8-12 hours)

Pritong Daing na Bangus


2 large milkfish (preferably from Pangasinan)
1 cup rice 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

Photo by @i_am_paul_mc_ardle


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 12 hours for maximum absorption of flavors.

In a large non stick pan, shallow fry each Bangus, turn it over when one side is golden brown and crisp.

Garnish with toasted garlic and spiced vinegar dipping sauce. Oh so yummmm..

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. ?

#LetsCookMGR #happycooking

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Have a wonderful day!


My Sassy Chef