“How easy?” you will ask.
Well, it’s so easy that every Filipino recipe blog and channel, big and small, has it somewhere in their space. And now, Hearty Tongue will be joining the bandwagon. 😁
And even if you are not a fan of looking things up on the internet (it just so happen that you are here right now, reading this), I’ll bet that you already have the idea, one way or another, of preparing Daing na Bangus. You are just unsure of the ingredient’s measurements.
Actually, what really matters is just two things: it shouldn’t have to be too salty, nor be too sour. But from what I believe, it all depends upon the person’s tastebuds — the one who will eat it. It’s enough for now to know the basics. Right?
Lucky for you, we have just the proper blending of the foodstuff we’re about to use.
Price of Daing na Bangus
I searched online and offline how much is ready-made and pre-packed Daing na Bangus sold in the market.
If you buy them from peddlers, they will usually be wrapped with newspapers packed in a clear, thin, plastic container. The peddler matches the price with how many pieces are there per pack. You will not know its weight; the peddler already did that before packing the milkfish. But it will typically cost you Php100, or less per pack, with only a few small Daing na Bangus in it.
Also, you can buy them from your local wet and dry market.
The caveat is that you don’t know when their products were made and how long were they peddled in the streets.
However, Daing na Bangus, if you prefer buying them from groceries and supermarkets, is also sold in vacuumed packages and frozen.
Likewise, there are many types available, from the regular ones, the boneless ones, and smoked variants. It ranges from 500gm to 1.2Kg per pack for Php195 to Php760 each.
Costly? Better to make it ourselves. Not only can we save more, but we are assuring ourselves that the milkfish we’ll consume is fresh and made with known ingredients for its marinade.
*Regarding the pricing that we see online, I don’t know if it is outdated. Still, looking into it will give us some idea.
The actual cost to enjoy homemade Daing na Bangus
When a regular fish vendor visited our place (since we’re still in the pandemic era and it’s too problematic to move around), I seized the chance of buying two pieces of Bangus (milkfish).
It cost me Php150 for two of these fish, weighing a total of 750 grams. That’s enough to make six servings.
Now, going back to the other ingredients, if we will put price tags per item, this is what it will look like:
- ₱5 of Garlic
- ₱10 Cane Vinegar
- ₱1 Salt
- ₱5 Ground Black Pepper
- ₱10 Oil
- ₱2 Flour
That means we only need Php183 to spend on our Daing na Bangus recipe!
*We calculate the prices without considering inflation. Everything is subject to change in due time.
Things Needed
- A baking pan, tray or something like that with a flat surface to flatten the milkfish without spilling the marinade
- Something like cellophane, food plastic wrapper or foil to cover the tray before placing it inside the fridge
- Chopping board and knife
- Measuring spoons and cup
- Frying pan and spatula
I’m assuming that some of you reading this paragraph are first-timers in home cooking. Aside from the ingredients and instructions that are already available with a few scrolls down, the essential tools above are the ones you will need so you can start right away to prepare the homemade dish.
When the crispy and mouth-watering Daing na Bangus is ready, have yourself some sidedish prepared like the Atchara.
Some accompaniments like our Java Rice Recipe and the Easy Fried Rice with Egg can significantly enhance your eating experience.
So, let’s go to our kitchen and prepare everything!
Easy Homemade Daing na Bangus
Description
Here, you will know how to make the Daing na Bangus recipe, along with the revelation of the not-so-secret secret of its marinade will be yours to take. 😁
Ingredients for Daing na Bangus
Instructions
Daing na Bangus Recipe Instructions
-
How to Prepare the Bangus (Milkfish)
- Some people prefer leaving the scales alone (like me), while some want them removed. If you're one of the latter, you can then remove the milkfish's scales before proceeding through our instructions.
- Cut all the fins and tail.
- Butterfly or slice the fish from the head and back up to, but not through, its stomach.
- Remove all its gills and innards.
- Clean with tap water, making sure to wash all blood and unwanted residues on the fish's flesh.
- Drain most of the water from the fish.
- Prepare a clean baking pan or tray and place the milkfish on it (flesh facing up).
- Distribute the crushed garlic over the fish.
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How to Prepare the Daing na Bangus Marinade
- In a small bowl, mix the vinegar, ground black pepper, and salt.
- Stir and make sure that the salt is dissolved.
- Pour the mixture over the flattened milkfish on the tray, making sure to distribute it all over the fish.
- After a minute or two, turn the fish over (now the skin facing up).
- Cover the tray with regular food-grade plastic or foil and keep it inside the fridge.
- Marinade for 8 to 24 hours.
If you plan to marinade the Bangus overnight or up to 24 hours, I suggest that 4 to 8 hours before frying it, turn the fish again over the other side (now flesh facing up). But that's optional. -
How to Fry Daing na Bangus
- Heat the frying pan and pour 4 tablespoons of Canola Oil (or any oil for that matter).
- To avoid hot oil from splattering while frying the fish, sprinkle the pan with All-Purpose-Flour.
- Now, begin frying the milkfish in batches starting from its skin side.
- Fry the fish for 5 to 7 minutes on both sides or until it's crisp and golden brown.
- When cooked, remove from the pan. Use paper towels if needed.
- Our Homemade Daing na Bangus is ready to serve!
- Our favorite viand is best served with Atchara (which happens to be available for you in Hearty Tongue), freshly sliced tomato, and chopped onion sprinkled with salt and squeezed Calamansi. A simple soy sauce with, again, squeezed Calamansi will also do the job.
We can replace Calamansi or lime with lemon.
Servings 6
- Amount Per Serving
- Calories 257kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 0.1g1%
- Cholesterol 84mg29%
- Sodium 697mg30%
- Potassium 484mg14%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 0.1g1%
- Protein 33.2g67%
- Calcium 7 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Picture yourself waking up in the morning with the welcoming smell of this dish. It will surely pull you out of bed then will guide you straight to the kitchen.
Couple the viand with fried rice and a hot coffee on the side, and sure enough, it'll be wonderful to start your day with this meal!
Although we describe it here as if it's only for breakfasts, you can always have it served any time of the day as you please.
I hope you enjoyed our version of homemade Daing na Bangus.
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Thanks a lot! See you in the following recipe!
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