As I was saying in my previous post, I finally made Daing na Bangus in Colorado when I found milkfish that actually came from the Philippines.
The term “daing” is a manner of preparing fish and seafood. It can be salted and sun-dried or in this case, simply marinated in a vinegar marinade with plenty of garlic. When you cook the daing on a grill and top it with fried garlic, it becomes Bangus ala Pobre
Daing na Bangus
Marinate the butterflied, skin-on, boneless milkfish fillets in 2/3 c. vinegar, 1tsp.salt, 1/4 tsp. freshly ground black pepper and 4-6 cloves crushed garlic. Marinate in the refrigerator overnight.
In a hot griddle, add 2 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat. Place fish fillet, skinside down. Lower heat to medium and cook uncovered about 4 minutes each side. Brown the marinade garlic and place it on top of the bangus.
You can substitute papaya w/ sauerkraut usually in the sausages area of a grocery store