I grew up in Malabon (a small metropolis on the northern a part of Metropolitan Manila recognized for its fish sauce trade and perpetual floods), however not like my lola, I by no means favored fish once I was a child. Except if it’s bangus or tilapia.
Daing is likely one of the oldest and most cost-effective recognized technique of meals preservation. Within the Philippines, the standard course of is by drying the salted fish beneath the solar and the wind eradicating the moisture from the meat. However since we don’t have the posh of time of sunbathing the bangus for a protracted time frame, we’ll make daing na bangus in a a lot faster method.
You will have:
- 1 massive bangus (milkfish), sliced alongside the backbone to make a butterfly reduce; you may as well purchase deboned (boneless) bangus within the grocery store or public market
- 1 cup white vinegar
- 6 cloves of garlic, crushed and minced
- salt and floor pepper to style
- vegetable oil for frying
- patis (fish sauce)
The best way to put together:
- In a deep plate, place the bangus with the pores and skin down.
- In a separate small bowl, combine the remainder of the components besides the oil.
- Pour the vinegar marinade onto the fish. Marinate the bangus in a single day.
- Add oil in a big skillet over medium warmth. Fry the bangus pores and skin down first till brown and crispy. Flip over and fry till the meat is golden brown.
- Serve with white vinegar and patis with crushed garlic as a dipping sauce.