Boneless Daing na Bangus

For those who are unfamiliar with what Bangus is, it's a local name for the milk fish in the Philippines. For today, I've decided to feature what I've been eating lately and to share how much it boosts up my appetite. Lately, I haven't been eating at home due to I'm a picky eater and the usual food they (notice that it's they because I'm just staying at my grandmother's (dad side) place for summer break) prepare just isn't for me - which usually is bony fish , vegetable and occasional meat every weekend. So I end up eating at food stalls near my music school for lunch (or should I say brunch?)

As I've said, I'm really picky. I don't eat vegetables (but I'm trying ok?? just hate how crunch and yucky it tastes), and I still remember how I don't eat anything at all when I was around very young. I even remembered how I tried chicken first and thought that maybe it's not good then came to like it.

And so, ages ago I don't eat fish as well. I remembered how my mom persuaded me to. It was good, but became a trauma for me when fish bone got to my throat.

Enough of the history for now... It will sure take up everything if I go on telling you the rest of my fish-eating life.

Ok, going back, I never realized that what I was eating was called daing (which I'm not sure of what it means as well). It is boneless so I never have to worry about getting choked again.

Here is a recipe I got from the net.

Ingredients
1	kg	Bangus (Milkfish) cleaned
1/4	cup	Coconut vinegar
2		Serrano peppers
1/2	tsps	Salt
1/2	tsps	Ground pepper
2	cloves	Crushed garlic
1/3	cup	Peanut oil

Preparation
Cut your fish lengthwise along the back, taking great care in not breaking the skin. The place the fish skin side down in a a wide and shallow container. Add vinegar, peppers, garlic, salt and ground pepper, and let marinate in your refrigerator for 24 hours, turning the fish over after the initial 12. To prepare, drain, and fry with oil in a large skillet for 5 or 6 minutes, or until the fish reaches a golden brown color. Serve over steamed rice.
Servings:	4

Daing Na Bangus had been a Filipino favorite ever since. I'm not sure how other people have this fish, but there are dozens of other recipes for Philippines' national fish.

What I really like about it (with the exception of it being boneless) is the tasty flavor from the marinate and how the belly fat melts in your mouth. It also has the appealing golden brown color that really makes me drool over it.