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).

Steam or quickly blanch the okra for 3-4 minutes until tender but still crisp.
In the final minute of cooking, add the kang kong (water spinach) to wilt it slightly. Drain the vegetables immediately and set them aside.
2. Fry the Fish:
Heat a generous amount of cooking oil in a wide frying pan over medium-high heat.
Once the oil is hot, carefully place the daing (dried fish) skin-side down.
Fry for 3–5 minutes until the skin is beautifully dark and crispy, then flip to fry the meat side until golden brown. Remove and drain on paper towels.
3. Mix the Dipping Sauce:
In a small serving bowl, combine the soy sauce and vinegar.
Stir in the sliced garlic, shallots, and fresh chilies to let the flavors infuse.
4. Serving :
Serve immediately with a side of warm steamed rice and your tangy dipping sauce.
Enjoy ❤️