Daing na Bangus
Daing na Bangus
Learn how to make daing na bangus with boneless butterflied bangus, vinegar-garlic marinade, and frying tips for crispy bangsilog.
Serves 4 · 40m total
The Story
Daing na bangus is the marinade behind great bangsilog. Before the fish hits the pan, it spends a night in vinegar, garlic, salt, and pepper—the classic Filipino cure that firms the flesh and seasons it all the way through.
Use boneless, butterflied bangus so it fries flat and crisp without fighting bones at the breakfast table. The vinegar is not meant to make the fish sour; it tenderizes lightly and helps the garlic cling.
Fry until golden, top with toasted garlic, and serve with steamed rice, egg, and sawsawan—then you have bangsilog without buying the wet-market pack.
Best paired with
Steamed white rice, fried egg, calamansi, and vinegar with siling labuyo for bangsilog.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Score the flesh deeply so the marinade penetrates and the fish fries flat.
- ✦Marinate at least 4 hours; overnight in the refrigerator is best.
- ✦Pat very dry before frying—wet fish causes oil splatter and soft skin.
- ✦Fry on medium-high heat; lower to medium once the skin is golden.
Substitutions
- cane vinegar → white vinegar or coconut vinegar
- boneless bangus → butterflied bangus with backbone removed at home
- whole garlic cloves → 2 tbsp minced garlic pressed into the flesh
Ingredients
placeholder
placeholder
placeholder
placeholder
placeholder
placeholder
Instructions
- 1
Rinse bangus and pat very dry. With the flesh side up, make deep diagonal scores across the fish so the marinade soaks in and it fries flat.
- 2
In a wide container, combine vinegar, crushed garlic, salt, and pepper. Lay bangus flesh-side down in the marinade. Spoon marinade into the scores.
- 3
Cover and refrigerate at least 4 hours or overnight, turning once. The flesh should look opaque and smell garlicky, not raw.
- 4
To cook: remove bangus from marinade and pat completely dry with paper towels. Discard excess wet garlic from the surface.
- 5
Heat oil in a wide pan over medium-high heat. Fry bangus flesh-side down first 4 to 5 minutes without moving until golden and crisp. Flip carefully and fry 3 to 4 minutes more until cooked through.
- 6
Drain on paper towels. In the same pan with a little leftover oil, fry sliced garlic until golden and scatter over the fish.
- 7
Serve hot for bangsilog with steamed rice, sunny-side-up egg, calamansi halves, and sawsawan: vinegar with sliced garlic and siling labuyo.
Kitchen Timer · 25 min prep first
15:00
