Classic Daing na Bangus
AJI-NO-MOTO® Umami SeasoningIngredients
Marinade Mixture
- 1 Tbsp. (10g) Garlic, chopped
- 1/4 cup (60ml) Vinegar
- 1 tsp. (5g) Iodized salt
- 1 tsp. (2.3g) Black pepper
- 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
- 0.4 kilo (400g) Bangus, sliced into half-lengthwise
- 2 cups (500ml) Cooking oil
Procedure
- MARINATE. Combine garlic, vinegar, salt, pepper, and AJI-NO-MOTO® in a small bowl then pour all over the fish. Marinate in the fridge overnight.
- FRY. In a pan, heat oil. Fry bangus until golden brown. Drain excess oil using strainer or colander.
- SERVE. Serve while hot.
Cooking Tips
Traditionally, marinated daing na bangus is sundried before being fried, this is to prolong its shelf life prior to cooking and to make the daing na bangus crispier when fried.
Cooking Time: 15 minutes
Preparation: 5 minutes
Servings:
4
Serving size: 1 slice
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
190.0
Carbohydrates (g)
1.4
Proteins (g)
20.1
Fat (g)
11.4
Dietary Fiber (g)
0.3
Calcium (mg)
52.0
Iron (mg)
1.8
Sodium (mg)
582.1
Good to Know Nutrition Facts
Bangus is a rich source of Protein that maintains muscle mass.