Filipino Fish Taco

You’ve NEVER had a fish taco like THIS 👀🐟🔥

This is Daing na Bangus—butterflied milkfish marinated in garlic, vinegar, and pepper, then fried until golden and crispy.

Load it with rice, top it with fresh tomatoes + onions soaked in spiced vinegar, fold it up—and yeah… eat the whole thing like a taco. Head, tail, bones and all.

Crunchy, tangy, savory—Filipino flavors in every bite.

Ingredients

• 4 whole bangus, butterflied, gutted and deboned (or purchase pre marinaded in Filipino markets).

• 1 c vinegar

• 5 cloves garlic, peeled and crushed

• 1 tsp peppercorns, cracked

• 1 tsp salt

• 1 whole roma tomato, diced

• ½ onion diced

• ½ c spiced vinegar with chilis

Instructions

1. Clean and prep the fish. For me, the bones of the smaller Bangus are so soft that after frying them crispy I can eat right through them.

2. In a large bowl mix together the vinegar, garlic, peppercorns, salt, tomatoes, onion and spice vinegar with chilis and marinade the Bangus in it for no longer than 1 hour.

3. Drain and fry until brown and crispy

4. Make the sawsawan using the diced tomatoes and onions, and marinading in spiced vinegar.

   Sweet, savory, and straight up addictive.