If there's one fish that's really popular in the Philippines, it's bangus (milkfish). Not only is it the country's national fish, it also has a mild sweet flesh and melt-in-the-mouth thick belly fat that make it superior to other locally available fish. Despite its being quite difficult to eat because it has lots of thin spines, milkfish is a versatile fish that can be cooked in different recipes like Sinigang, Paksiw, Totso and Cardillo. It is also delicious even when simply grilled or fried.
There is this dish called Daing na Bangus that we, Filipinos really love to eat for breakfast. It is milkfish marinated in vinegar and garlic then fried and eaten with steamed rice or sinangag (fried rice). In the Philippines, daing na bangus is readily available in the supermarkets. Though it is also available in Asian stores here in the US, I still prefer to make it from scratch. It's kinda time consuming especially because I prefer to have the bangus deboned (so that it will be easier to eat), but it's all worth it! At least I am sure that my Daing na Bangus tastes the way I want it and it has no preservatives.
The other weekend, I found a good bangus at the Asian store and I decided to make it into daing. It was a lot easier this time because the hubs volunteered to debone it for me. A number of PiTCC readers have requested me to feature Daing na Bangus, so here it is...
If you are too lazy to undergo the deboning process, it's fine. You can go ahead and marinate the milkfish after cutting it. Anyway, you can just remove the spines while eating it! :)
There is this dish called Daing na Bangus that we, Filipinos really love to eat for breakfast. It is milkfish marinated in vinegar and garlic then fried and eaten with steamed rice or sinangag (fried rice). In the Philippines, daing na bangus is readily available in the supermarkets. Though it is also available in Asian stores here in the US, I still prefer to make it from scratch. It's kinda time consuming especially because I prefer to have the bangus deboned (so that it will be easier to eat), but it's all worth it! At least I am sure that my Daing na Bangus tastes the way I want it and it has no preservatives.
The other weekend, I found a good bangus at the Asian store and I decided to make it into daing. It was a lot easier this time because the hubs volunteered to debone it for me. A number of PiTCC readers have requested me to feature Daing na Bangus, so here it is...
If you are too lazy to undergo the deboning process, it's fine. You can go ahead and marinate the milkfish after cutting it. Anyway, you can just remove the spines while eating it! :)
