Daing na Bangus (Milkfish)

Bangus (Milkfish) is a very mild-tasting fish that’s why it is a great canvas for a lot of dishes. I haven’t tasted a bangus dish that I didn’t like and daing na bangus is one of my family’s favorite way of eating this beloved Filipino fish.

daing na bangus

Daing na Bangus (Milkfish)

Pam from Pinoybites
Course Main Course
Cuisine Filipino


  • 1 350 g pack frozen unmarinated baby bangus thawed
  • 1/4 cup + 2 Tablespoons vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 5 garlic cloves finely chopped
  • Crushed hot pepper flakes optional**
  • Cooking oil for frying


  • In a small bowl, combine vinegar, salt, pepper and chopped garlic. Stir well to combine.
  • Place the thawed bangus (skin side up) in a long 9×13 glass pyrex pan (non-reactive) and pour the vinegar mixture over it, making sure to coat the fish well. Marinate in the fridge for at least 2 hours or overnight.
  • Place about 1/2 inch cooking oil in the frying pan. Turn the heat to medium until oil is hot enough for frying. Test the heat by placing a wooden chopstick/back of a wooden spoon in the oil. If it bubbles around the wood, it’s ready. Cook the fish for 6-10 minutes (depending on the size) flipping halfway or until each side is golden. Drain on a paper towel-lined plate to absorb excess oil.
  • Serve with atchara (pickled green papaya) or any dipping sauce of your choice. Best served with any vegetable dish like Pinakbet.


*Frozen unmarinated bangus can be found in Asian stores. They’re sold butterflied, deboned (or not) and in packs of 3 for baby bangus or just one big piece. Make sure you get one that is from the Philippines, it tastes way better than the others.
**Add 1/2 to a teaspoon of hot pepper flakes to the marinade to make it spicy.
Keyword Daing na Bangus

daing na bangus with rice
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[…] I always have some Sarangani boneless bangus stashed in the freezer but there are recipes where whole bangus (bone-in) is much preferred. I normally have a couple when I need it but lately, I haven’t been seeing whole milkfish at asian stores (I only buy the ones from the Philippines).  Once I bought another brand (also from the Philippines) that sells bangus slices, I was disappointed. Though it came already cut into steaks which is convenient, the whole fish only weighed a mere 400 grams. It was a size that I wouldn’t even consider buying at the wet market… Read more »

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