daing na bangus

From Tagalog daing na bangus.

daing na bangus (uncountable)

1. (Philippines) Milkfish daing.
   • 2014 November, Claude Tayag, Mary Ann Quioc, “Chop-chop—a tale of two Laguna pork chop kings”, in Linamnam: Eating One’s Way Around the Philippines, 2nd edition, Mandaluyong: Anvil Publishing, →ISBN, “Southern Tagalog” section, page 115:

     Atoy’s and Tuding’s serve basically the same fried stuff, in the tradition of roadside eateries serving all-day Pinoy breakfast. Aside from the pork chop, there’s also beef tapa, pork tocino, and daing na bangus.

   • 2018 March 12, Ligaya Mishan, “Filipino Food Finds a Place in the American Mainstream”, in The New York Times‎^[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 12 March 2018:

     For another staple, daing na bangus, milkfish is relieved of its bones, splayed and soaked in vinegar overnight for tenderness, then crisped in a pan. You can eat the flesh with a spoon.

   • 2019 January 11, Adam Wilcox, “Boodle fights and milkfish at a Filipino cafe”, in Democrat and Chronicle, volume 187, number 11, Rochester, N.Y., →ISSN, →OCLC, page 3C, column 1:

     There are many options for $9.95, each served with a choice of salad and a side of good rice. I went with daing na bangus because it seemed the most off-the-beaten-path and, if I’m honest, it’s fun to say.