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Daing na Bangus (milk fish)


Daing na bangus or Daingsilog ………… I think if I am not mistaken, this daingsilog will complete my post for the “silog” family. For those who doesn’t know yet, “SILOG” means SI – fried rice and LOG- egg. For recap let us all see the members:

  • TAPSILOG – Beef fried rice and egg
  • LONGSILOG – sweet pinoy style sausage, fried rice and egg
  • CHICKSILOG – chicken fried rice and egg
  • SPAMSILOG – Spam, fried rice and egg
  • TUYOSILOG – dried fish, fried rice and egg
  • TOCILOG – cured pork fried rice and egg

If I missed some, please let me know. I think there are more variations now than before or since I was in the Philippines. The only thing I don’t like with this fish is it has plenty of “tinik” (fish bones) but the best thing about it is you can by boneless nowadays. …………………………Did you know that in-order to prepare a good daing na bangus, you need to have a good cane vinegar. This cane vinegar  is a mild vinegar often used in Filipino cooking and on many islands where sugar cane is grown and harvested. It’s been compared torice vinegar  in its mildness, though there are certainly different grades squeezed from sugar cane. It’s not exactly sweet and instead has a mildly sharp taste that is useful for picking ingredients or making sauces………

Ingredients: for whole milk fish

  • 1/4 cup cane vinegar
  • 1/2 tsp ground pepper
  • 4 cloves crushed garlic
  • 1 whole milk fish cut into serving size
  • 1 tbsp white sugar
  • 1 tsp salt
  • oil for frying

Procedures:

  • In a wide container with cover, combine all ingredients except milk fish. mix well then rub fish evenly. marinate for 12 hours or longer.
  • In a pan, heat little oil and fry some milk fish
  • Best serve with fried rice and fresh egg, cook your way
  • Enjoy!

 

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