(Fried Marinated Bangus [Milkfish])
This is a kind of daing that is not dried but only marinated in vinegar but still called “daing”.
I only used half of the fish, the tail side, because I used the head half for another dish.
Shown here is the tail half of the fish that I split and cut through instead of the traditional butterfly.
The marinade is vinegar, crushed garlic, salt and pepper.
The fish is butterflied, cleaned but the scales are left on. Sprinkle salt generously on the meat side of the fish, about 1 teaspoon. Sprinkle a dash of black pepper, add the crushed garlic (about 2 cloves) then add about ¼ cup of vinegar. Rub them on the fish to mix. Lay the fish in a dish or container and marinate for at least 1 hour before frying. Turn them over halfway of the marinating process. It can be marinated overnight covered in the refrigerator.
Heat oil in a frying pan about ¼ inches deep and fry skin side first until it is crisp and golden. Then turn over and fry until the meat is browned.
Be careful frying bangus because the oil will pop and explode even through a screen top. Leaving the scales and frying the skin side first somehow makes most of the water in the meat evaporate before you fry the meat side and lessens the popping.
It is good dipped in vinegar with garlic, seasoned with a little salt. Rice is also eaten with it.
Kusina ni Norie 
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