Dinaing na Trout/Bangus

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is a flavorful, moist, lightly fried fish dish that is quick and easy enough to make anytime—just allow an hour for marinating and 10 minutes for air-drying.

    We use fresh trout as a substitute for the classic Filipino Dinaing Na Bangus, butterflied milkfish. Frozen bangus is sold in some Chinatowns, and can be substituted here if you prefer the authentic fish.