📝 About This Recipe
Experience the quintessential Filipino breakfast with Bangsilog, a harmonious trio of golden-fried milkfish (Bangus), fragrant garlic fried rice (Sinangag), and a perfectly cooked egg (Itlog). This dish centers around 'Daing na Bangus,' where the fish is butterflied and marinated in a pungent, tangy blend of vinegar and peppercorns before being fried to a shattering crisp. It is a soul-warming meal that perfectly balances salty, sour, and savory notes, traditionally enjoyed to kickstart a productive day.
🥗 Ingredients
The Star: Daing na Bangus
- 2 pieces Baby Milkfish (Bangus) (butterflied, scales removed, and deboned)
- 1/2 cup Cane Vinegar (Datuputi brand preferred for authenticity)
- 6 cloves Garlic (crushed and minced)
- 1 teaspoon Whole Black Peppercorns (cracked)
- 1 teaspoon Sea Salt
- 1/2 cup Cooking Oil (neutral oil like canola or vegetable for frying)
Sinangag (Garlic Fried Rice)
- 3 cups Day-old Cooked White Rice (chilled, grains separated)
- 8 cloves Garlic (finely minced)
- to taste Salt
- 2 tablespoons Cooking Oil
The Itlog and Sides
- 2 large Eggs (fresh, at room temperature)
- 1 medium Tomato (sliced into wedges)
- 1/2 Cucumber (sliced into rounds)
- 1/4 cup Atchara (Pickled Papaya) (optional side)
- 2 tablespoons Spiced Vinegar (for dipping)
👨🍳 Instructions
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1
In a wide, shallow glass dish, combine the cane vinegar, 6 cloves of crushed garlic, cracked peppercorns, and sea salt to create the marinade.
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2
Place the butterflied milkfish in the marinade, ensuring the flesh side is well-submerged. Cover and refrigerate for at least 4 hours, though overnight is best for the deep, tangy flavor characteristic of 'daing'.
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3
When ready to cook, remove the rice from the refrigerator and use clean hands to break up any clumps so the grains are individual and loose.
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4
Heat 2 tablespoons of oil in a large wok or non-stick skillet over medium-low heat. Add the 8 cloves of minced garlic for the rice.
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5
Sauté the garlic slowly until it turns a beautiful golden brown and smells toasted—be careful not to burn it as it will turn bitter.
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6
Turn the heat to medium-high and add the rice. Toss constantly for 5-7 minutes until the rice is heated through and every grain is coated in garlic oil. Season with salt and set aside in a warm bowl.
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7
Remove the milkfish from the marinade and pat it extremely dry with paper towels. This is the secret to preventing oil splatters and achieving a crispy skin.
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8
In a large frying pan, heat 1/2 cup of oil over medium-high heat. Once the oil is shimmering, carefully place the milkfish skin-side down.
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9
Fry the fish for 4-5 minutes per side. Flip carefully using a wide spatula. The fish is done when the flesh is golden brown and the edges are delightfully curled and crispy.
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10
Drain the fried fish on a wire rack or paper towels to maintain its crunch.
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11
In a small non-stick pan with a teaspoon of oil, fry your eggs. For a classic Silog, go for 'sunny-side up' with crispy edges and a runny yolk to act as a sauce for the rice.
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12
Assemble the plate: Mound a generous portion of garlic rice on one side, place the crispy milkfish next to it, and top the rice with the fried egg.
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13
Garnish with fresh tomato wedges and cucumber slices to provide a cooling contrast to the fried elements.
💡 Chef's Tips
Always use day-old rice for Sinangag; fresh rice contains too much moisture and will turn mushy when fried. Pat the marinated fish very dry before frying to ensure maximum crispiness and to minimize dangerous oil splatter. If you cannot find fresh Bangus, many Asian markets sell pre-marinated 'Boneless Daing na Bangus' in the freezer section which works perfectly. Don't discard the toasted garlic bits; make sure they are evenly distributed throughout the rice for the best flavor. Use a splatter screen when frying the fish, as milkfish contains natural fats that can 'pop' during the cooking process.
🍽️ Serving Suggestions
Serve with a small bowl of spicy vinegar (vinegar with bird's eye chilies) for dipping the fish. Pair with a hot cup of Kapeng Barako (strong Filipino black coffee) or hot chocolate. A side of Atchara (pickled green papaya) helps cut through the richness of the fried fish. Add a few pieces of fried eggplant (talong) for extra texture and fiber. For a spicy kick, drizzle some chili garlic oil over the eggs.