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Daing na bangus is an authentic Filipino dish where fish is marinated in fermented vinegar, garlic and peppercorns. Best for fried fish!
Ingredients
- 7 Garlic cloves, crushed and chopped finely
- 1 tbsp. Salt
- 1 tbsp. Peppercorns
- 1 cup Vinegar
- 1/3 cup Water
- 1 whole Milkfish or bangus, filleted
- 1 container with lid or cover
Directions
- Rub the fish with salt and garlic.
- Place the fish one by one in a deep plastic container.
- Pour the vinegar and water into the dish.
- Put in the peppercorns.
- Cover the container.
- Seal tightly. Use rubber bands and/or put inside a plastic bag if needed to make sure the liquids won't spill.
- Let the dish marinate for at least 4 hours before cooking.
- Fry when desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 23 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1749mg | 73% |
| Potassium 83mg | 2% |
| Total Carbs 3.1g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.3g | 0% |
| Protein 0.47g | 1% |
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