Bangsilog - Filipino-Style Fried Milkfish with Garlic Rice and Fried Egg

Ingredients

• 2 milkfish fillets (about 200g each) 2 milkfish fillets (about 200g each)
• 3 tablespoons vinegar 3 tablespoons vinegar
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cups cooked rice 2 cups cooked rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 eggs 4 eggs
• Salt, to taste Salt, to taste
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine vinegar, soy sauce, minced garlic, and ground black pepper. Marinate the milkfish fillets in this mixture for at least 30 minutes.
2. 2.
   Heat cooking oil in a frying pan over medium heat. Fry the marinated milkfish fillets until golden and crispy on both sides. Remove from the pan and set aside.
3. 3.
   In the same pan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
4. 4.
   Add cooked rice to the pan and stir-fry until well-coated with the garlic and oil. Season with salt to taste.
5. 5.
   In a separate pan, fry the eggs sunny-side-up.
6. 6.
   Serve the crispy milkfish with garlic rice and a fried egg on top. Enjoy!

Treat your ingredients with care...

• Milkfish — Make sure to marinate the milkfish fillets for at least 30 minutes to allow the flavors to penetrate the fish and tenderize it.
• Garlic — Use fresh garlic for the best flavor. Mince it finely to evenly distribute the garlic flavor throughout the dish.

Tips & Tricks

• For extra crispiness, you can coat the milkfish fillets in cornstarch before frying.
• Serve Bangsilog with a side of pickled vegetables, such as atchara, for a tangy contrast to the rich flavors.
• If you prefer a spicier kick, add a dash of chili flakes or hot sauce to the marinade.

Serving advice

Serve Bangsilog hot and fresh for the best experience. The combination of crispy milkfish, fragrant garlic rice, and a perfectly fried egg is a delight to the senses. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

Arrange the crispy milkfish fillets on a plate, with the garlic rice forming a bed underneath. Place the sunny-side-up fried egg on top of the rice. Drizzle some soy sauce or vinegar on the milkfish for an extra burst of flavor. Serve with a side of pickled vegetables for a pop of color.