Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Daing na Bangus
Butterflied milkfish marinated in vinegar and garlic, then pan-fried.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Prepare the Fish: Wash the butterflied milkfish thoroughly. Pat it completely dry with paper towels.
- 2
Mix the Marinade: In a wide, shallow dish that can fit the fish, whisk together the vinegar, crushed garlic, peppercorns, and coarse salt.
- 3
Marinate: Lay the milkfish meat-side down into the marinade, ensuring it is well-coated. Spoon some of the garlic and peppercorns over the skin side. Cover with plastic wrap and refrigerate for at least 4 hours (overnight yields the best flavor).
- 4
Dry Before Frying: Remove the fish from the marinade and scrape off the garlic bits (they will burn in the oil). Pat the fish very dry with paper towels to prevent oil splatters.
- 5
Fry: Heat the cooking oil in a large skillet over medium-high heat. Carefully slide the fish into the oil, skin-side down first. Fry for 5-7 minutes until the skin is incredibly crispy and golden. Flip carefully and fry the meat side for another 3-5 minutes until golden brown. Serve hot with garlic rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving65
Calories
0 g
Protein
2 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Daing na Bangus is milkfish butterflied and marinated in vinegar, garlic, and pepper, then pan-fried until crisp. A staple breakfast often served as bangsilog with garlic rice and egg, it uses the vinegar marinade both to flavor and to keep the fish fresh. The result is tangy, garlicky, and golden.
Listahan note
This version marinates the butterflied bangus in a sharp garlic-vinegar mix, then fries it skin-side down first for a crisp, savory crust.
Technique cues
- Marinate skin-side up so the flesh absorbs the vinegar and garlic.
- Pat the fish dry before frying so it crisps rather than steams.
- Fry skin-side down first for the crispest result.
Kitchen flow
- Parallel prep
- Marinate the fish ahead and cook garlic rice while it fries.
- Make-ahead
- Marinate overnight for deeper flavor; fish keeps well marinated.
- Leftover move
- Flake leftover fish into fried rice with garlic.
- Cleanup rhythm
- One pan; rinse promptly to clear the fish and vinegar smell.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Milkfish (bangus)
Main protein
Purpose: Its rich flesh holds the marinade and crisps well.
Handling: Butterfly and marinate, then pat dry before frying.
Adaptation: Tilapia or mackerel can substitute.
Vinegar
Marinade base
Purpose: Flavors and gently cures the fish.
Handling: Combine with garlic and pepper and marinate at least an hour.
Adaptation: Cane or white vinegar both work.
Garlic
Aromatic
Purpose: Its sharpness defines the daing marinade.
Handling: Crush generously into the marinade.
Adaptation: Garlic powder is a weaker substitute.
Black pepper
Seasoning
Purpose: Adds warmth and bite to the marinade.
Handling: Crush slightly for more aroma.
Adaptation: White pepper works for a milder note.
Technique notes
- Dry the fish well before frying for a crisp, golden skin.
- Do not crowd the pan, or the fish steams instead of crisping.
- A long marinade deepens both flavor and freshness.
Ingredient swaps
- Different-fish direction
- Use tilapia or mackerel when bangus is unavailable.
- Air-fryer direction
- Air-fry the marinated fish for less oil.
- Spicier direction
- Add chili to the marinade for heat.
Serve alongside
- Garlic fried rice
- Fried egg
- Sliced tomatoes
- Spiced vinegar
- Hot coffee
- Calamansi juice
- Cold water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked fish up to 2 days; marinated raw fish keeps 2 days.
- Reheat in a pan to keep the crisp skin.
- Freeze marinated raw fish up to 2 months and thaw before frying.
Equipment
- Skillet
- Fish spatula
- Shallow dish for marinating
- Paper-lined plate
Make this household-aware
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Plan it in Listahan
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