📝 About This Recipe
Transport your taste buds to the sun-drenched shores of Cebu with Dangsilog, a quintessential Filipino breakfast featuring 'Danggit'—sun-dried, salted rabbitfish. This dish is a masterclass in contrasting textures and flavors, pairing the intense, savory crunch of the fish with fragrant garlic fried rice and a silky fried egg. It is the ultimate comfort meal that perfectly balances salty, garlicky, and vinegary notes to jumpstart your morning.
🥗 Ingredients
The Protein (Danggit)
- 100 grams Dried Danggit (Rabbitfish) (preferably from Bantayan Island, Cebu)
- 1 cup Neutral Cooking Oil (for deep frying; canola or vegetable oil works best)
Sinangag (Garlic Fried Rice)
- 3 cups Day-old Cooked White Rice (cold, with grains separated by hand)
- 6-8 cloves Garlic (minced finely)
- 2 tablespoons Cooking Oil (reserved from frying the garlic)
- 1/2 teaspoon Salt (to taste)
The Eggs (Itlog)
- 2 large Fresh Eggs (at room temperature)
- 1 tablespoon Butter (for frying the eggs)
- 1 pinch Black Pepper (freshly cracked)
Sawsawan (Dipping Sauce) and Sides
- 1/4 cup Cane Vinegar (Datu Puti or Sukang Maasim)
- 1/2 small Red Onion (finely diced)
- 1-2 pieces Bird's Eye Chili (Siling Labuyo) (crushed or sliced)
- 1 medium Tomato (sliced into wedges)
- 4-6 slices Cucumber (for garnish)
👨🍳 Instructions
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1
Prepare the dipping sauce first by combining the cane vinegar, diced red onions, and crushed bird's eye chili in a small bowl. Let the flavors infuse while you cook.
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2
In a small pan, heat 1 cup of oil over medium-low heat. Fry the minced garlic for the rice until it turns a light golden brown and becomes fragrant. Remove the garlic bits with a slotted spoon and set aside, reserving the garlic-infused oil.
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3
In a large wok or non-stick skillet, heat 2 tablespoons of the garlic oil over medium-high heat. Add the cold, day-old rice, breaking up any clumps with a spatula.
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4
Stir-fry the rice for 5-7 minutes until heated through and slightly toasted. Toss in half of the fried garlic bits and season with salt. Mix well and keep warm.
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5
In a separate frying pan, heat the remaining oil over medium heat. To test if the oil is ready, drop a small piece of danggit; it should sizzle immediately.
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6
Fry the danggit in batches. These thin fish cook very quickly—usually 30 to 45 seconds per side. They should be golden and crispy, but be careful not to burn them as they can turn bitter.
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7
Drain the fried danggit on a wire rack or paper towels to remove excess oil and maintain maximum crunch.
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8
In a small non-stick pan, melt the butter over medium heat. Crack the eggs into the pan to fry them sunny-side up. Cook until the whites are set but the yolks remain runny (about 3 minutes).
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9
Season the eggs with a pinch of salt and freshly cracked black pepper.
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10
To plate, use a small bowl to mold the garlic rice into a neat dome on one side of the plate. Sprinkle the remaining fried garlic bits on top.
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11
Place the crispy danggit and the fried egg alongside the rice.
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12
Garnish with fresh tomato wedges and cucumber slices to provide a cool contrast to the salty fish.
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13
Serve immediately while the danggit is at its crispiest and the egg yolk is warm and liquid.
💡 Chef's Tips
Use day-old rice that has been refrigerated; the lower moisture content ensures your garlic rice is fluffy rather than mushy. When frying danggit, ensure your kitchen is well-ventilated as the aroma is quite strong and pungent. Don't overcook the danggit; it continues to crisp up slightly as it cools down after being removed from the oil. If you find the danggit too salty, you can quickly rinse them in water and pat them completely dry before frying. For the best egg experience, use a spoon to baste the egg whites with hot butter to cook them through without flipping the egg.
🍽️ Serving Suggestions
Pair with a hot cup of Kapeng Barako (strong Filipino Liberica coffee) or hot chocolate (Tsokolate de Batirol). Serve with a side of Atchara (pickled green papaya) to cut through the richness and saltiness. Add a side of fresh mango slices for a sweet tropical finish to the meal. Provide extra vinegar on the side for those who like to drench their fish in acidity. For a spicy kick, add a dash of hot sauce to the garlic rice while stir-frying.