Crispy Fried Daing (salted, sun-dried fish) served alongside steamed vegetables—okra, water spinach (kang kong), and tomatoes—and a spicy soy-vinegar dipping sauce (sawsawan).
Here is how you can recreate this delicious platter at home:
--- 🕒 Prep time: 10 mins | Cook time: 15 mins | Servings: 2-3
Ingredients
For the Fish and Sides:
4-6 pieces Daing na Bangus (milkfish) or Daing na Galunggong (round scad)—cleaned, split, and sun-dried
Cooking oil for shallow frying
10-12 pieces fresh okra
1 bunch kang kong (water spinach) or regular spinach, thoroughly washed
2 large yellow or red tomatoes, sliced
For the Dipping Sauce (Sawsawan):
½ cup soy sauce
3 tbsp cane vinegar (or white vinegar)
1 small red onion or shallot, sliced
2 cloves garlic, sliced
3-4 bird's eye chilies (siling labuyo), slightly crushed for heat
Instructions
1. Prepare the Vegetables:
Bring a pot of water to a boil.
Crispy Fried Daing (salted, sun-dried fish) served alongside steamed vegetables—okra, water spinach (kang kong), and tomatoes—and a spicy soy-vinegar dipping sauce (sawsawan).
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