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Chef El's Daing na Bangus (FROZEN)
As a classic Filipino milkfish dish marinated in vinegar and a variety of herbs and spices, Daing na Bangus always takes a center spot on any table. Chef El's version of this well-loved fish viand will make you relive all your family gatherings back in the day by delivering to you a taste of home.
Pack of 1 pcs
Save AED 2
Ready to Cook, Daing na Bangus is milkfish that is juiced and marinated over night for best result in a mixture of vinegar, crushed peppercorns, garlic, salt, and hot pepper such as cayenne pepper powder. The fish is fried until crispy after being marinated.
Chef El’s Daing Na Bangus
** Thaw the frozen daing na bangus for 24 hours in a chiller before use**
Remove the thawed daing na bangus from the package and place it in a plate.
Pan-Fry : (Time: 10 – 14 minutes)
- Heat up a nonstick pan on medium heat and add a tablespoon of oil, let it heat for a couple of minutes.
- Place the thawed daing na bangus on the pan and allow it to sear for 5-7 minutes.
- Flip it to sear on the other side for 5-7 minutes until the bangus is cooked and crispy.
- Once cooked, remove carefully onto a paper towel with a slotted spoon.
Let the Bangus rest for a few minutes once cooked.
Serve hot with jasmine rice.
Well accompanied with atchara available in Sauces & Dips category.
Packing: 1 PC Per Pack
Shelf Life: 12 Months
Milkfish, Vinegar, Soy Sauce, Garlic, Water, Salt, Sugar, Ground Black Pepper.
Manufactured in a facility that also processes peanuts and other allergens.