Bangsilog — Crispy Milkfish, Rice & Egg
Filipino breakfast staple: pan-fried milkfish fillet with crispy edges, served with jasmine rice, soft-boiled egg, and cool cucumber slices. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 fillets (about 6 oz total) milkfish fillets (bangus), skin on
- 1.5 cups cooked jasmine rice
- 2 whole eggs
- 1 whole cucumber
- 2 tbsp olive oil
- 1 pinch salt and black pepper
Instructions
- 1
Boil water in a small pot, then gently add eggs and cook 7 minutes for soft-boiled yolks.
- 2
Pat milkfish fillets dry with paper towels. Season both sides with salt and pepper.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Lay milkfish skin-side down in the skillet. Cook 4–5 minutes without moving until skin is crispy and golden.
- 5
Flip fillets and cook 2 minutes more until flesh is opaque and flakes easily.
- 6
Warm rice in the skillet alongside the fish for 1 minute, then plate with sliced cucumber, peeled egg, and a squeeze of lime if available.
Tools you’ll need
- small pot
- large skillet (12-inch or wider)
- paper towels
- spatula
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