Daing na Bangus (Vinegar-Marinated Fish)

Traditionally, milkfish is being used for “daing” (dah-ing). However, seabass can used as an alternative for this recipe. Since it’s a marinated dish, I suggest using fresh fish from the market. Ask the butcher to fillet the fish for you so you wouldn’t have to do it at home (which I find very messy and difficult).

Rub the fish with salt and garlic using your hands. Really dig into deep places so you are sure the flavor is evenly distributed.

Place the fish neatly, one by one, in a deep plastic container with a cover. Then, gently pour the vinegar and water into the container. Pour peppercorns in and give it a little jiggle.

Cover with lid. Seal tightly. Use rubber bands and/or put inside a plastic bag if needed to make sure the liquid won’t spill.

Let the dish marinate for at least 4 hours before cooking. To cook, fry as you normally would.