By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Daing na Bangus (Marinated Fried Milkfish). The percentage is the share of ingredients the two recipes have in common.
Same technique: Fritter74 recipes from 19 countries
A staple Filipino breakfast, the Milkfish is butterfly-cut, marinated in a tangy garlic-vinegar mixture, and fried until the skin is perfectly crispy and the flesh remains succulent.
According to eatmundo's ingredient comparison, the closest dish to Daing na Bangus from another cuisine is Khoresh Bademjan (Iran): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean the milkfish thoroughly and butterfly it by removing the central spine, keeping the sides attached.
- 2
In a bowl, combine the crushed garlic, vinegar, salt, pepper, and turmeric to create the marinade.
- 3
Place the fish in a shallow dish, pour the marinade over it, and ensure it is fully coated.
- 4
Cover and refrigerate for at least 4 hours, or ideally overnight, to let the flavors penetrate deeply.
- 5
Remove the fish from the marinade and pat it dry with paper towels to prevent splattering during frying.
- 6
Heat 200ml of oil in a large skillet over medium-high heat until it reaches roughly 170°C.
- 7
Fry the fish skin-side down first for 5-7 minutes, then carefully flip to crisp the flesh side for 3-5 minutes.
- 8
Remove when the skin is golden brown and crispy, draining excess oil on a wire rack before serving.
Frequently Asked Questions
What is Daing na Bangus?
Daing na Bangus is a Filipino dish consisting of milkfish marinated in a mixture of vinegar, garlic, salt, and peppercorns. Often colored with turmeric, the fish is fried and typically served as a breakfast staple alongside garlic fried rice and eggs.
What is the best way to butterfly the fish?
Cut along the back of the fish, remove the backbone carefully, and open it like a book to expose the flesh.
Why pat the fish dry before frying?
Moisture on the surface of the fish will cause the hot oil to splatter dangerously and prevent the skin from getting crispy.
Can I use other types of fish?
Yes, you can use any firm, white-fleshed fish, but Milkfish (Bangus) provides the most authentic flavor profile.
How do I know if it's done?
The skin should be deeply golden and crisp, and the meat should be opaque and flake easily with a fork.