Philippine Cuisine: Fried Dried Milkfish or Daing
A super spiced up ready-to-cook delectable fish dish is dried milkfish. It is a popular local and native cuisine that is a favorite on family dinner tables. How is this special cuisine cooked?
Bangus (or Milk Fish) is the Philippine’s National fish. The milky white scales on its body earned its name of being a “milk” fish. It can be found all over the country. They are raised in fish ponds in large amounts. It is one of the favorite dishes of Filipinos and “balik-bayans.” Its cooking versatility ranges from simple to superb menus.
A simple but delicious bangus cuisine is “daing.” For cooking this native dish, we need the following ingredients: one kilo fresh bangus (sliced daing-style or butterfly cut). Cut it in half at the middle of the body. Better still, have it sliced for “daing” at the wet market upon buying. Then mix into a marinade for this cuisine the following: three-fourth cup of red cane vinegar; one and a half teaspoon of iodized fine salt (or one and a half iodized rock salt); one teaspoon of peppercorn (crushed), and one ear of garlic, finely crushed. Once these ingredients are ready, we’re ready to cook this native dish.
The cooking procedure for this milkfish cuisine is as follows: first, combine marinade and stir thoroughly to mix everything evenly. Then, arrange bangus slices in a plastic container. Pour marinade in the container with the sliced milkfish. Cover and refrigerate everything at least overnight. Turn the fish over at least once. Lastly, fry the marinated milkfish with a new batch of minced garlic until brown.
This native cuisine is perfect when accompanied with a dipping sauce of say sauce and lemon, or a mix of fish preserve sauce and vinegar or lemon. Another option for a dip of this native dish is a mix of two tablespoons of vinegar, two chili pepper pieces (chopped), an ear of garlic (crushed). Mix all the ingredients in a saucer for a hot and super spicy sauce that further enhances the taste of fried “bangus” milkfish. This native cuisine also goes excellently with many native spice concoctions preserved with water, salt, and a little vinegar, like preserved or “buro” onions, mangoes, or “kamias.”
This native cuisine, fried “daing” milkfish, is a favorite on both simple and grand family dinner tables. This native dish is one of the cuisines that bring out the rich savory flavors of Philippine milkfish.
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