Daing na Bangus (Marinated Milkfish)

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

Daing na Bangus (Milkfish)

Pam from Pinoybites
Prep Time 10 mins
Cook Time 10 mins
Marinating time 2 hrs
Course Main Course
Cuisine Filipino


  • 400g pack frozen unseasoned deboned milkfish 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.
  • Cut the fish in quarters (or leave it whole). 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.
  • Add oil to the frying pan, just enough to submerge the fish halfway when frying. Fry in hot oil until golden brown on both side (flip halfway). 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 better. 
**Add half or a teaspoon of hot pepper flakes to the marinade to make it spicy.
Keyword bangus, easy dinner, fried, make ahead, milkfish, quick and easy meals

daing na bangus with rice
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[…] or dishes in gravy-like consistency for easier handling. Lumpiang Shanghai, Fried Chicken and Daing na Bangus are just some of the commonly served dishes. If you have Lechon, Roast Pork, Roasted Chicken or […]


[…] 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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