Filipino Crispy Milkfish Breakfast Plate with Garlic Fried Rice

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A classic Filipino breakfast that brings together crispy golden milkfish, fragrant garlic fried rice, and a sunny-side up egg, all served with fresh tomato and cucumber for a bright, satisfying start to the day. The contrast of crunchy fish, fluffy rice, and runny yolk makes every bite memorable.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 3 gSugar
• 32 gProtein
• 780 mgSodium
• 520 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crispy milkfish

• 4 boneless bangus (milkfish) fillets, about 150 g each
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 large egg, beaten
• 1 cup vegetable oil, for frying

For the garlic fried rice

• 4 cups day-old cooked jasmine rice, cold
• 6 cloves garlic, finely minced
• 2 tablespoons butter
• 1 teaspoon salt, or to taste

For the eggs and garnish

• 4 large eggs
• 1 tablespoon cooking oil
• 1 large tomato, sliced into wedges
• 1 small cucumber, sliced
• 1/4 cup pickled green papaya (atchara), optional

Directions

1. Pat the milkfish fillets dry with paper towels, then season both sides with salt and pepper. Let them rest for 5 minutes while you prepare the rice.
2. Set up a dredging station with flour in one bowl, the beaten egg in a second bowl, and cornstarch in a third. Coat each fillet in flour, dip in egg, then press into cornstarch until evenly coated.
3. Heat the vegetable oil in a wide skillet over medium heat to about 180 degrees C. Fry the fillets for 4 to 5 minutes per side, until deeply golden and crisp. Drain on a wire rack or paper towels.
4. Meanwhile, melt the butter in a separate wok or skillet over medium heat. Add the minced garlic and cook for 30 to 45 seconds until fragrant and just turning golden.
5. Add the cold day-old rice, breaking up clumps with a spatula. Stir-fry for 5 to 7 minutes until the rice is evenly coated, heated through, and slightly toasted. Season with salt and toss once more.
6. Heat 1 tablespoon oil in a small nonstick pan over medium-low heat. Crack the eggs in one at a time and fry sunny-side up for 2 to 3 minutes, until the whites are set and the yolks remain runny.
7. Divide the garlic rice among four plates. Place a crispy milkfish fillet beside the rice, then top each plate with a fried egg.
8. Garnish with tomato wedges, cucumber slices, and a spoonful of pickled papaya if using. Serve immediately with a dipping sauce of calamansi or vinegar with crushed garlic.

Cook’s Notes

• Day-old rice works best for garlic fried rice because it fries up fluffy instead of mushy; freshly cooked rice tends to clump.
• Bangus (milkfish) is naturally bony, so buy the boneless butterfly fillet variety if possible, or carefully debone before cooking.
• Keep the fried fish on a wire rack rather than paper towels to preserve the crispy coating on the bottom.
• For a more pronounced Filipino flavor, season the dipping vinegar with a pinch of salt, a crushed garlic clove, and a few slices of bird's eye chili.
• If bangus is unavailable, you can substitute with boneless tilapia or pompano fillets, though the flavor will be slightly different.

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