Name: Crispy Daing na Bangus Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-491626H28M30S
Cuisine: Filipino
Ingredients: 1/2 cup White or Cane Vinegar; 1 teaspoon Crushed Peppercorn; 1 whole Garlic (crushed); 1/4 teaspoon Cayenne Pepper Powder (optional); 1 teaspoon Coarse Sea Salt; 1 medium Milkfish (cleaned and butterflied); 1/2 cup Cooking Oil (for frying)

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Introduction

Crispy Daing na Bangus is a beloved Filipino dish featuring milkfish marinated in a tangy, garlicky mixture and fried until golden and crunchy. It’s a perfect combination of bold flavors and satisfying texture that pairs wonderfully with steamed rice and fresh tomatoes.

A whole fried fish with a crispy golden-brown skin lies centered on a large white plate. The fish is split open, showing layers of slightly darker cooked flesh inside, topped with two slices of bright red chili peppers placed near the middle. To the right of the fish, three thin lime slices with a pale green color and white inner sections are arranged side by side. On the upper left of the plate, a small white bowl holds a mix of green chopped chilies and sliced red chili rings floating in a thin sauce, sprinkled with light brown seeds. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium Milkfish (cleaned and butterflied)
1/2 cup White or Cane Vinegar
1 teaspoon Crushed Peppercorn
1 whole Garlic (crushed)
1/4 teaspoon Cayenne Pepper Powder (optional)
1 teaspoon Coarse Sea Salt
1/2 cup Cooking Oil (for frying)

Instructions

Step 1: In a bowl, combine the vinegar, crushed peppercorn, crushed garlic, cayenne pepper (if using), and coarse sea salt. Stir well to mix all ingredients thoroughly.
Step 2: Butterfly the cleaned milkfish and place it in a large resealable bag. Pour the marinade over the fish, seal the bag tightly, and refrigerate overnight to allow the flavors to develop.
Step 3: Remove the marinated milkfish carefully from the bag, letting any excess liquid drip back into the bag to avoid splattering during frying.
Step 4: Heat about 1/2 cup of cooking oil in a pan over medium heat. Gently place the fish in the hot oil and fry until the side facing down is golden brown and crispy.
Step 5: Flip the fish carefully and repeat frying until the other side is also golden and crispy.
Step 6: Remove the crispy Daing na Bangus from the pan, drain any excess oil if needed, place it on a clean plate, and serve immediately.

Tips & Variations

For even crispier skin, pat the fish dry with paper towels before marinating.
If you prefer a milder flavor, reduce or omit the cayenne pepper powder.
Serve with a side of tomatoes and salted eggs for a traditional Filipino breakfast experience.
Use fresh milkfish whenever possible to ensure the best taste and texture.

Storage

Store any leftover cooked Daing na Bangus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain crispiness rather than microwaving, which may soften the skin.

How to Serve

A whole fried fish with a golden brown crispy skin lies flat on a white oval plate. The fish is split open, showing its textured, shiny inner flesh with visible bones, and its head with a shiny eye facing the viewer. On top of the fish are two thin slices of red chili pepper, and more chili slices along with three green cucumber slices sit by the fish’s tail. A small bunch of fresh green herbs is placed at the edge of the plate. The plate rests on a white marbled surface, with slight glossy reflections. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the milkfish for less time?

While marinating overnight yields the best flavor, you can shorten the marinating time to at least 2 hours if you’re short on time; however, the taste may be less intense.

What can I use instead of milkfish?

If milkfish is not available, you can substitute with another firm white fish like snapper or tilapia, but the authentic flavor of Daing na Bangus might vary slightly.