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Daing na Bangus
1 cup 250ml Vinegar
1 pack 18 grams AJI-SHIO® Pepper Seasoning Mix
1 pack 18 grams AJI-SHIO® Garlic Seasoning Mix
1 tablespoon 15 ml Soy Sauce
1 tablespoon 15 grams Garlic, chopped
1 pc 700 grams Bangus or Milkfish, daing cut
2 cups 480 ml Cooking Oil

3 cups 540 grams Tomato, small cubes
2 cups 360 grams Cucumber, small cubes
1 cup 200 grams Radish, shredded
1/2 cup 75 grams Red Onion, small dice
1 pack 18 grams AJI-SHIO® Pepper Seasoning Mix
1/2 cup 105 ml Vinegar
3 tablespoons 45 grams Brown Sugar
1/2 tbsp 10g Ginger, shredded


Nutrition Facts
Calories per serving 2103.8
Carbohydrates (g) 17.7
Proteins (g) 141.1
Fat (g) 163.9
Dietary Fiber (g) 1.0
Calcium m(g) 362.7
Iron (mg) 12.2
Sodium (mg) 11169.7

Good to Know Nutrition Facts!

“Have your daily consumption of protein, vitamins and minerals from the combination of Daing na Bangus and Ensalada in a meal!”

Preparation time: 1 hour
Cooking time: 30 minutes


“For Daing na Bangus”

1. COMBINE. In a bowl, combine vinegar, AJI-SHIO® Pepper , AJI-SHIO® Garlic , soy sauce and garlic, set aside.
2. MARINATE. Put bangus in a container then pour the vinegar mixture and marinate for at least 2-3 hours.
3. FRY. Heat oil in a pan. Fry fish over medium heat until crispy and golden brown.

“For Ensalada”

1. COMBINE. In a bowl add tomato, cucumber , radish, red onion then mix well.
2. SEASON. Add AJI-SHIO® Pepper. Mix well then set aside
3. MIX. For the dressing combine vinegar, brown sugar, and ginger in a separate bowl, mix until well blended.
4. DRIZZLE. Add The dressing evenly on the vegetable and mix well.
5. SERVE and enjoy!

Makes 1 serving


Recipe Cost: Php 265.00
Cost per Serving: Php 265.00

Selling price per pack: Php 370.00

Profit for 1 serving: Php 455.75

% Mark – up: 37%

% Gross Profit: 27%

Cooking Tips

“Cooking tip for Daing na Bangus : best taste result you can marinate your daing na bangus for 2-3 hours or overnight while placed in a freezer.

“Cooking tip for Ensalada : For a truly appetizing salad, use variety of colors, taste and textures of ingredients. As much as possible, use freshly-harvested in season fruits and vegetables for better nutrient content and for cost- down purposes.

Product Used

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