Daing na Bangus Inihaw

Bangus is considered the national fish of the Philippines as it is featured prominently in filipino cuisine. The milkfish is marinated in vinegar, garlic and salt, then fried until golden brown. It is commonly eaten as a breakfast dish with egg and garlic fried rice. Instead of frying it, we will grill the bangus instead.

Daing na Bangus Inihaw



Ingredients

  • 1 whole boneless milkfish, deboned 

  • 1 cup vinegar

  • 6 cloves garlic, peeled and crushed

  • 1 teaspoon ground pepper

  • 1 teaspoon salt

  • Olive oil




Directions:

  1. Combine the vinegar, ground pepper and salt. Whisk until salt has dissolved

  2. Place the fish in a pan and add the marinade. Marinate in the fridge overnight

  3. Remove the fish from the pan and pat dry

  4. Brush on some olive oil

  5. Place on a hot grill in direct heat. Grill each side for 3-5 minutes. Serve hot. 


Gene Carangal