By CHEF GENE GONZALEZ

20200522_075633

One of the easiest ways to prolong the shelf life and give big, bold flavors to a dish is through marination.

During these unprecedented times, it is very important to keep food safe and fresh.

In this article, I’m sharing my simple and easy-to-follow recipe for Daing na Bangus. The vinegar preserves the bangus (milkfish) and prevents the degeneration of the protein while the favorite Filipino flavors of garlic and pepper come into play. Be sure to choose good deboned milkfish. This recipe, by the way, is good for two average-sized fish.

Ingredients:

  • 2 tbsp. of pounded fresh garlic
  • ½ cup natural vinegar
  • 1 tsp. sea salt
  • 1 crushed chili
  • ½  tsp. liquid seasoning
  • ½ tbsp. cracked black pepper

Curing:

  1. In a bowl, mix salt, chili, black pepper, and vinegar. Stir until combined.
  2. Pour the mixture into a tray and place the boneless milkfish flesh side down. Keep the fish in the chiller for 24 hours.

Procedure:

  1. Dust the fish very lightly with cornstarch and deep fry in hot oil, at least three-quarters of an inch deep.
  2. Top with toasted garlic and serve with a side of sinamak or vinegar infused with spices and chili.

 

This simple recipe can be applied to other split and deboned fish. The marinated fish is good up to five days in the chiller when covered with wrap or one month in the freezer.

For more recipes search for The Kitchen Scoundrel and catch my kitchen tips on Instagram.


Source: Manila Bulletin (https://lifestyle.mb.com.ph/2020/05/22/chef-gene-gonzalezs-recipe-for-daing-na-bangus/)