Daing na Bangus


by: Raymund

Pan fried milkfish marinated in coconut vinegar and lots of garlic


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serves: 2

2 large pcs milkfish (skin on), butterflied

2 small whole garlic, pounded with skin on

1 tsp roughly ground black pepper

2 tsp salt

1 1/2 cups coconut vinegar or white vinegar

3 tbsp soy sauce

3 leaves pcs dried bay

Nutrition Facts
Daing na Bangus

Servings Per Recipe: 2

Amount per Serving

Calories: 162

  • Total Fat: 3.8 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 26 mg
  • Sodium: 3933.3 mg
  • Total Carbs: 11.1 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 1.3 g
  • Protein: 14.4 g

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1.  Mix all ingredients except for the fish in a bowl.

2.  Place fish in a wide shallow pan and pour the vinegar marinade. Make sure that the fish is covered well with the marinade. Cover the pan and marinate for at least 24 hrs.

3.  Before cooking, drain fish thoroughly in a wire rack (it’s better if you sun dry it for 6 hrs.), you can also use serviettes to pat dry the fish.

4.  Once dry you can start to fry in medium heat uncovered for around 4 minutes on each side or until golden brown.

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