“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.
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*Regarding the pricing that we see online, I don’t know if it is outdated.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.
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:
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.
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!
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. 😁
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Thanks a lot! See you in the following recipe!