I grew up in Malabon (a small city at the northern part of Metropolitan Manila known for its fish sauce industry and perpetual floods), but unlike my lola, I never liked fish when I was a kid. Unless if it’s bangus or tilapia.
Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don’t have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.
You will need:
- 1 large bangus (milkfish), sliced along the spine to make a butterfly cut; you can also buy deboned (boneless) bangus in the supermarket or public market
- 1 cup white vinegar
- 6 cloves of garlic, crushed and minced
- salt and ground pepper to taste
- vegetable oil for frying
- patis (fish sauce)
How to prepare:
- In a deep plate, place the bangus with the skin down.
- In a separate small bowl, mix the rest of the ingredients except the oil.
- Pour the vinegar marinade onto the fish. Marinate the bangus overnight.
- Add oil in a large skillet over medium heat. Fry the bangus skin down first until brown and crispy. Turn over and fry until the meat is golden brown.
- Serve with white vinegar and patis with crushed garlic as a dipping sauce.