This traditional Filipino dish consists of butterflied, marinated milkfish that is pan-fried until crispy. The marinade usually combines vinegar, garlic, and various spices, and the fish is prepared with the skin intact, which adds an additional crunch to its texture.

Daing na bangus can be enjoyed as a filling lunch or breakfast, and it is usually accompanied by garlic-fried rice, fried eggs, pickled vegetables, and spicy vinegar.

Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated or dried fish is used in numerous Filipino dishes as an ingredient, side dish, topping, or a condiment which gives flavor to various stewed or stir-fried dishes.

Though it originated as a preservation technique, today it is produced in many traditional Filipino households and sold at numerous markets throughout the country.

Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. The appetizer is typically garnished with onions, ginger, chili peppers, and garlic. Fish should be washed in vinegar, not soaked in it, turning the pink flesh into white and slightly opaque in the process.

Although kinilaw is usually consumed as an appetizer before a big meal, it can also be eaten as finger food, when it’s traditionally consumed with alcoholic beverages on the side.

Bangsilog is a traditional meal and a part of silog dishes that are commonly served for breakfast. The dish consists of bangus (milkfish), garlic fried rice, and fried eggs. The milkfish is marinated and pan-fried in oil. Cold cooked rice is fried with garlic in oil, and the eggs are fried sunny side up.

Bangsilog is assembled by arranging all three components on a plate – the rice is usually topped with the fried fish and eggs. The dish is traditionally served for breakfast and it's often accompanied by fresh tomatoes or cucumbers on the side.

Daingsilog is a traditional meal and a part of silog dishes that are commonly served for breakfast. The dish consists of fried fish, garlic fried rice, and fried eggs. The fish used for daingsilog is usually bangus, which is marinated in vinegar and spices, then pan-fried until golden brown.

Cold cooked rice is fried with garlic in oil, and the eggs are fried sunny side up. Daingsilog is assembled by arranging all three components on a plate, and if desired, it can be accompanied by pickled papaya. The dish is sometimes served with a spicy vinegar dip on the side.

Pinangat is a popular Filipino stew that is prepared in two main versions. The sour version is prepared with fish, bilimbi, tamarind, and vinegar, while the Bicol region version is prepared with coconut milk, taro leaves, hot chili peppers, and fish (sardines, catfish, or tuna).

Bicol region is abundant with taro leaves, so it is unsurprising that taro is a key ingredient in many Bicolano delicacies. Pinangat is served with a variety of toppings, and is usually ladled over rice. Cooking the dish is an easy process that only requires combining all of the ingredients and cooking them together, which is one of the main reasons for its popularity. 

Kinunot is a traditional dish originating from the Bicol province. The dish is made with a combination of fish (usually stingray or shark), coconut milk and cream, onions, garlic, malunggay (moringa) leaves, ginger, vinegar, hot chili peppers, and fish sauce.

The fish is flaked and mixed with the other ingredients which are then cooked in coconut cream sauce with spices. Kinunot is very popular in Bicol because chili peppers, coconuts, and seafood are abundant in the area. It's often served with steamed white rice on the side. 

Lamayo is a traditional technique of preparing fish, originating from the Philippines. The fish, usually tilapia, bangus, or danggit is first marinated in a combination of white vinegar, water, sugar, salt, chili peppers, garlic, ground pepper, and bay leaves (if desired).

It is then arranged in drying trays and left to dry in the sun until it becomes glossy or semi-dried. Lamayo is one of the favorite breakfast foods in the Philippines because it's easy to prepare and nutritious. It's recommended to pair the fish with garlic rice, tomato salad, or a spicy vinegar dipping sauce.

Bangus sa tausi is a popular Filipino dish featuring bangus (milkfish) cooked in a savory black soybean sauce known as tausi. This dish blends Filipino and Chinese culinary influences, combining the rich flavors of milkfish with the salty, umami taste of fermented black beans.

The preparation begins by frying fish, then sautéing garlic, onions, and ginger and adding tomatoes, tausi, and fish sauce, which create the dish's distinctive flavor. The bangus is then simmered in the mixture, absorbing the rich sauce. Typically served with steamed white rice, bangus sa tausi is a hearty and satisfying meal with a balance of tender fish and a savory, slightly salty sauce.