Daing na Bangus (Marinated Milkfish)

Photo Credits: patikimako.blogspot.com


  • 2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
  • 2/3 cup vinegar
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 cloves crushed garlic.
  • 4 tbsps. of cooking oil


Marinating Instructions

  1. Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
  2. Sprinkle the crushed garlic on all the Bangus surface
  3. Now pour in vinegar, then season with pepper and salt.
  4. Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.

To Cook

  1. In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
  2. Place the Bangus fillet, skinside down.
  3. Lower heat to medium and cook uncovered about 4 minutes each side.
  4. Brown the marinade garlic and place it on top of the bangus.
  5. Serve Daing na Bangus with rice