Daing na Bangus

Daing na bangus. As mentioned in my previous post on daing na talakitok, this daing is not the usual salted and sun-dried daing or tuyo. Small to medium size bangus are cut split open and marinated with vinegar and plenty of garlic, black pepper, salt and some versions with a little sugar. Daing na bangus is one of the most popular way of cooking bangus. It is easy to prepare and convenient to cook for a nutritious Pinoy breakfast.

Ingredients:

4 small to medium sized bangus
1/2 cup vinegar1/2 head garlic, chopped
1/2 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Prepare the fish or ask your fish monger to prepare. Cut at the back along the bones of each bangus leaving the belly intact, open up and spread flat. Remove gills and innards, wash and drain. Place the fish in a deep container with lid. combine all the marinating ingredients except the cooking oil. Thoroughly coat the fish with the marinade and leave to marinate in the refrigerator overnight or until ready to cook. Fry at medium heat for 3-5 minutes each side, skin side first or fry to desired doneness. Serve with achara and/or chop tomatoes, or spicy-chilli vinegar for breakfast.



Source: http://overseaspinoycooking.blogspot.com/search/label/Bangus