Tuesday, 17 April 2012

Daing na Bangus III

Since I have posted a while ago one version of Frederick's daing na bangus, I've decided to post another of his daing na bangus recipe:

Here's another of Frederick's DAING NA BANGUS:

Ingredients :


Milkfish (
Bangus) –  2 large pieces, gutted, scaled and sliced (see the picture above)
White Vinegar – just enough to cover the whole fish
Garlic, crushed and finely chopped – 10 cloves or as many you want
Ground Black pepper
Salt - 1 tsp
Red Chili Peppers, chopped - 10 pcs


Cooking Procedure:


1) Mix all the ingredients for the marinade.  Soak the
bangus and marinate it for at least 24 hours before frying it. 

2) Shallow fry the daing na bangus until it turned brown on both sides.


As I had mentioned earlier the fish can be soaked for more than a week.  That's what we usually do since most of the time, we forget that we have daing na bangus just lying in the fridge.  The good thing about it is that, marinading the bangus for a long period softens the fish's bones.

Check out the other daing na bangus recipe of Frederick here and mine here .


 © Fresha-licious (17April2012)

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