daing na bangus

daing na bangus – /da-ing na ba-ngús/ (Tagalog preserved\seafood) [n.] marinated butterflied milkfish.

The milkfish is butterflied, gutted, washed clean, drained, and then steeped in marinating sauce of vinegar and soy sauce seasoned with minced garlic, laurel leaf, and crushed peppercorn. A small amount of brown sugar and calamansi juice may be added to enhance the taste of daing na bangus. 

For the best result, the marinating sauce has to steep in the fish for at least 12 hours while being kept in the refrigerator. 

For even distribution of the marinating sauce into the fish, pack and seal the marinated fish in a thick plastic cellophane wrapper. 

Daing na bangus can also be made dry by spreading open the marinated butterflied fish (with the skin side underneath) on a wire mesh, bilao (bamboo tray), or bamboo stick matting, and air drying it under the heat of direct sunlight.

Dried daing na bangus sold along the roadside stalls and street peddlers in Damortis, Santo Tomas, Pangasinan.

To cook, daing na bangus is pan-fried in cooking oil until crisp and reddish-brown. It is served with a side dip of spiced-up vinegar with crushed garlic, or soy sauce with squeezed calamansi juice (Philippine round lime extract), and the optional whole piece siling labuyo (bird’s eye chili). Sometimes, it is paired with a siding of ensaladang papaya.

All photos by Edgie Polistico in this blog are copyrighted. ALL RIGHTS RESERVED.

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