So many meals, so many mornings. The clatter of spoons and forks against amber plates. The crackle of fish in hot oil in a deep kawali. Daing na bangus is a Filipino staple dish where bangus (milkfish) is split open, marinated overnight in a vinegar solution, and then pan-fried until crisp and golden. This makes this version more pleasurable because the meat do not get tough ( which often happens to most dried fishes). The bangus belly (or the tiyan ng bangus) is the best and tastiest part as far as I am concerned.
Daing is a process of preparing fish and seafood in the Philippines. Despite its being quite difficult to eat because it has lots of thin spines, milkfish is a versatile fish that can be cooked in different recipes like Sinigang, Paksiw, Totso and Cardillo. It is also delicious even when simply grilled or fried.