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.