Daing na Bangus (Filipino Marinated Milkfish)

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WHAT'S SPECIAL
This Daing na Bangus recipe is a beloved Filipino breakfast delicacy where butterflied milkfish is marinated in a fragrant vinegar-garlic solution and pan-fried until golden-crispy, creating the perfect harmony of tangy, savory flavors that pairs beautifully with garlic rice and eggs.

The aroma of Daing na Bangus frying in the kitchen instantly takes me back to my childhood in the province, where my Lola would butterfly fresh bangus (milkfish) from the market every weekend. She’d marinate them in her special mixture of sukang Iloko, crushed garlic, and her “secret” ratio of paminta – though she’d always let me help pound the peppercorns in her old aluminum mortar and pestle.

Those bangus would spend sunny afternoons drying on bamboo baskets in our backyard, carefully covered with old mosquito nets to keep the flies away. The neighborhood kids always knew – if you spotted bangus drying in Lola Uma’s backyard, tomorrow’s breakfast would be extra special.

Now in my own kitchen, every time I make this crispy, garlicky daing na bangus using her exact recipe, that first bite with sinangag and runny itlog brings me right back to her wooden dining table, where she’d always save the crispiest belly part just for me.

This recipe is more than just breakfast, it’s my Lola’s love, sealed in every perfectly marinated, golden-brown piece.

Why You’ll Love This Recipe

  • Perfect Crispiness: Achieve that signature golden-brown, crispy exterior while maintaining moist, flavorful flesh inside
  • Make-Ahead Friendly: Prep overnight for an easier morning cooking experience
  • Restaurant Quality: Create the same crispy-tangy finish you love from your favorite carinderia
  • Balanced Flavors: The perfect harmony of garlic, vinegar, and pepper that makes this a breakfast favorite
  • Complete Guide: Including Lola’s secret tips and troubleshooting guide for foolproof results
Ingredients for Daing na Bangus (Filipino Marinated Milkfish)
Daing na Bangus (Filipino Marinated Milkfish)

Authentic Daing na Bangus (Filipino Marinated Milkfish)

Daing na Bangus elevates the humble milkfish through traditional Filipino preservation techniques, where butterflied fish is marinated in a punchy vinegar-garlic solution before being pan-fried to achieve a golden exterior that crackles beneath your fork. The overnight marinade penetrates deep into the flesh, transforming the mild fish into a bold breakfast centerpiece that strikes a masterful balance between tangy, savory, and crispy.
Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 8 hours
Total Time 8 hours 35 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 11 kcal
Difficulty Intermediate

Equipment

  • Sharp filleting knife (Matulis na kutsilyo)
  • Large shallow dish for marinating mangkok or kaldero
  • Large frying pan or skillet (Kawali)
  • Kitchen tongs (Sipit)
  • Paper towels
  • Cutting board (Sangkalan)

Ingredients
 

  • 4 whole bangus milkfish/bangós, medium-sized, butterflied and deboned
  • 1 cup vinegar suka – preferably Filipino cane or coconut vinegar
  • 5 cloves garlic bawang, crushed
  • 1 teaspoon whole black peppercorns pamintang buo, cracked
  • 1 teaspoon salt asin
  • Cooking oil for frying
  • Optional: 2-3 pieces Thai chilies siling labuyo

Instructions
 

Preparation (Paghahanda):

    Clean the fish (Linisin ang isda):

    • Scale the fish (if desired)
    • Make a butterfly cut along the belly
    • Remove internal organs
    • Clean thoroughly under running water

    Debone the fish (Tanggalin ang tinik):

    • Locate the backbone
    • Carefully pull out the backbone from head to tail
    • Remove pin bones using tweezers
    • Pat dry with paper towels

    Prepare the marinade (Ihanda ang pinagbabaran):

    • Combine vinegar, crushed garlic, cracked peppercorns, and salt
    • Stir until salt dissolves
    • Optional: add crushed siling labuyo for heat

    Marination:

    • Place butterflied fish in a shallow dish
    • Pour marinade over fish
    • Ensure fish is fully submerged
    • Cover and refrigerate for 8 hours or overnight

    Cooking (Pagluluto):

    • Remove fish from marinade and pat dry
    • Heat oil in a large skillet over medium heat
    • Once oil is hot (180°C/350°F), carefully place fish
    • Fry for 3-5 minutes per side until golden brown
    • Remove and drain on paper towels

    Perfect Daing na Bangus Signs:

    • Skin: Golden and crispy
    • Flesh: White, flaky, moist
    • Garlic: Golden, not burnt
    • Aroma: Garlicky-tangy
    • Sound: Sizzles when frying
    • Texture: Crispy outside, tender inside

    Tips from Lola’s Kitchen

    Daing na Bangus (Filipino Marinated Milkfish)
    1. Scale or No Scale? Keeping the scales on helps prevent the fish from falling apart during frying, but removing them creates a crispier skin. Choose based on your preference and comfort level with handling fish.
    2. Perfect Marination: Don’t exceed 12 hours of marination – the acid will start breaking down the proteins and make the fish mushy.
    3. Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and the outside burns before the inside cooks; too cool, and the fish becomes greasy.
    4. Bone Check: Run your fingers gently over the flesh after deboning to feel for any remaining bones – they’re easier to detect by touch than sight.
     

    Traditional Serving Suggestions

    • Classic Breakfast: Serve with garlic fried rice (sinangag) and fried egg (sunny side up) for the traditional “-silog” breakfast
    • Accompaniments:
      • Fresh tomato and onion ensalada
      • Spiced vinegar dipping sauce
      • Calamansi wedges
      • Atchara (pickled green papaya)
     

    Troubleshooting Common Issues

    1. Fish Breaking Apart:
      • Solution: Keep scales on and handle gently
      • Ensure fish is properly dried before frying
      • Don’t flip more than once
    2. Too Salty:
      • Solution: Reduce marination time
      • Rinse briefly before patting dry
      • Adjust salt in marinade
    3. Not Crispy:
      • Solution: Ensure oil is hot enough
      • Pat fish very dry before frying
      • Don’t overcrowd the pan
     

    Ingredient Alternatives

    • Vinegar: Apple cider vinegar (milder taste) or white vinegar
    • Milkfish: Sea bass or pompano in non-Filipino regions
    • Garlic: Garlic powder (1 tsp = 4 fresh cloves)
    • Peppercorns: Ground black pepper (reduce amount by half)
     

    Storage & Reheating

    • Refrigeration:
      • Cooked: 3 days in airtight container
      • Marinated (uncooked): 24 hours
    • Freezing:
      • Marinated (uncooked): Up to 3 months
      • Wrap individually in plastic wrap, then foil
    • Reheating:
      • Air fryer: 3-4 minutes at 180°C
      • Pan: Low heat with minimal oil
      • Avoid microwave (makes fish rubbery)
     

    Variations

    1. Spicy Daing: Add Thai chilies and ginger to marinade
    2. Herb-Infused: Include lemongrass and kaffir lime leaves
    3. Citrus-Forward: Add calamansi juice to marinade
    4. Modern Fusion: Coat with crushed breadcrumbs after marinating
     

    FAQs

    Q: Why is my fish too sour? A: Reduce marination time or dilute vinegar with water (3:1 ratio)
    Q: Can I use frozen bangus? A: Yes, thaw completely and pat dry before marinating
    Q: How do I reduce splatter when frying? A: Ensure fish is very dry and use a splatter screen
    Q: Can I air fry this dish? A: Yes, 180°C for 12-15 minutes, flipping halfway
     

    Nutrition

    Calories: 11kcalCarbohydrates: 3gProtein: 0.5gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 873mgPotassium: 40mgFiber: 1gSugar: 0.1gVitamin A: 9IUVitamin C: 1mgCalcium: 16mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    The Story Behind Daing na Bangus (Filipino Marinated Milkfish)

    In the coastal towns of the Philippines, where bangus (milkfish) farms dot the landscape of provinces like Pangasinan, Bulacan, and Capiz, Daing na Bangus emerged as a practical solution for preserving the day’s catch. This butterfly-cut marinated milkfish has evolved from a preservation technique into what is now considered the “aristocrat of Filipino dried fish,” gracing breakfast tables from humble provincial homes to modern urban apartments.

    The term “daing” refers to the traditional Filipino method of preserving fish through splitting, marinating, and sun-drying. While most daing preparations fully dry the fish, Daing na Bangus uniquely maintains its moistness through a shorter marination process, creating that perfect balance between preserved and fresh fish. This adaptation has made it a favorite among those who love dried fish but prefer a more delicate, less intensely salted flavor.

    What sets Daing na Bangus apart is its preparation method, which began in the salt-making regions of Central Luzon. Here, fish vendors would butterfly the bangus – a technique called “pag-daing” – then soak it in native palm vinegar (sukang Iloko) with crushed garlic and peppercorns. This method not only preserved the fish but enhanced its natural flavors, making it the centerpiece of the iconic Filipino breakfast combination known as “bangsilog” (bangus, sinangag, at itlog).

    Today, while modern refrigeration has made preservation less necessary, the distinct tangy-garlicky flavor profile of Daing na Bangus has kept it a cherished dish. From seaside carinderias serving freshly caught bangus to city restaurants offering gourmet interpretations, this dish represents the ingenious way Filipinos transform simple ingredients into extraordinary meals. Whether enjoyed with spiced vinegar alongside garlic rice and eggs, or reinvented in contemporary fusion dishes, Daing na Bangus remains a testament to the enduring appeal of traditional Filipino cooking methods.

    The popularity of this dish has even influenced bangus farming practices, with many fishponds specifically raising milkfish to the perfect size for daing preparation. This interconnection between culinary traditions and local agriculture showcases how deeply embedded Daing na Bangus is in Filipino food culture, making it not just a recipe, but a vital part of the Philippines’ culinary heritage.

    Remember: Perfect daing na bangus isn’t just about the marinade—it’s about achieving that ideal crispiness on the outside while keeping the flesh moist inside, best enjoyed with a dipping sauce of spiced vinegar and the essential side of garlic rice.

    Daing na Bangus (Filipino Marinated Milkfish)

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