Bangsilog is a beloved Filipino breakfast plate featuring crispy marinated milkfish (bangus) plated alongside fragrant garlic fried rice (sinangag) and a sunny-side-up egg (itlog). The tangy soy-vinegar marinade balances the rich fish, while the toasted garlic rice soaks up every drop of dipping sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 55 gCarbs
- 2 gFiber
- 2 gSugar
- 38 gProtein
- 920 mgSodium
- 620 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the marinated milkfish
- 4 boneless milkfish belly fillets (about 150 g each)
- 3 tbsp Filipino cane vinegar or white vinegar
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tsp cracked black peppercorns
- 1 tsp sugar
- 1/2 tsp fine salt
- 3 tbsp neutral oil, for frying
For the garlic fried rice
- 3 cups day-old cooked jasmine rice, chilled
- 6 cloves garlic, finely minced
- 2 tbsp neutral oil
- 1 tbsp salted butter
- 1/2 tsp salt, or to taste
- 2 tbsp chopped scallions (optional)
For the eggs and serving
- 4 large eggs
- 2 tbsp neutral oil
- 1 tomato, diced
- 1/2 cucumber, sliced into rounds
- 4 calamansi or lemon wedges
- 3 tbsp soy sauce, for dipping
Directions
- In a shallow dish, whisk together the cane vinegar, soy sauce, 4 cloves minced garlic, cracked pepper, sugar, and salt. Add the milkfish fillets and turn to coat, then cover and refrigerate for at least 30 minutes and up to 2 hours to let the flavors penetrate.
- Remove the fillets from the marinade and pat them thoroughly dry with paper towels; this is the key to a crisp golden crust. Reserve the marinade for brushing during cooking if desired.
- Heat 3 tablespoons of neutral oil in a large skillet over medium-high heat until shimmering. Lay the fillets in skin-side down and press gently for 10 seconds so they lie flat. Fry 4 to 5 minutes until deeply golden and crisp, then flip and cook another 3 to 4 minutes until the flesh is opaque and flakes easily. Transfer to a paper towel-lined plate.
- Wipe out the skillet, return to medium heat, and add the 2 tablespoons of oil along with the butter. Add the 6 cloves minced garlic and cook 30 to 60 seconds until pale gold and fragrant, taking care not to let them brown too dark.
- Add the chilled rice and break up any clumps with a spatula. Season with the salt and stir-fry 3 to 4 minutes until the rice is heated through and every grain is glossy. Stir in the scallions off heat.
- In a separate small nonstick pan, heat the 2 tablespoons of oil over medium heat. Crack the eggs one at a time into the pan and fry sunny-side up 2 to 3 minutes until the whites are fully set and the edges turn lacy and crisp, keeping the yolks runny.
- Divide the garlic rice among 4 warm plates, then top each portion with a crispy milkfish fillet and a fried egg. Serve immediately with diced tomato, cucumber slices, calamansi wedges, and a small bowl of soy sauce for dipping.
Cook’s Notes
- Always use day-old chilled rice for sinangag; freshly cooked rice turns gummy and loses its separate grains.
- Patting the fish dry before frying removes excess surface moisture and delivers a shatteringly crisp skin.
- Real calamansi gives the cleanest Filipino citrus punch, but a squeeze of lemon or lime is a fine stand-in.
- For an even richer rice, swap part of the oil for additional butter and finish with a grind of fresh pepper.
- Cook the eggs last so they arrive at the table with runny yolks and crisp whites ready to break over the fish.
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