Bangsilog: Filipino Milkfish & Garlic Rice
Bangsilog is a beloved Filipino breakfast of crispy fried milkfish served alongside garlic-infused rice and a fried egg. This version keeps prep minimal while delivering authentic flavor and satisfaction.
- Total time
- 35 min
- Servings
- 2
- Calories
- 645
- Protein
- 52g
Ingredients
- 1 fish (about 1 lb) milkfish (bangus), whole, cleaned
- 2 cups cooked jasmine rice
- 6 cloves garlic cloves, minced
- 2 large eggs
- 4 tablespoons vegetable oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons vinegar (white or calamansi vinegar)
Instructions
- 1
Pat the milkfish completely dry using paper towels, pressing firmly all over the skin and inside the belly cavity—this helps the skin crisp when frying.
- 2
Season the inside and outside of the milkfish evenly with 0.5 teaspoon salt and all the pepper, rubbing it into the flesh and skin.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Carefully slide the milkfish into the hot oil, laying it away from you to avoid splashing. Fry without moving it for 5–6 minutes until the skin is golden and crispy and releases easily from the pan.
- 6
Using two spatulas or tongs, carefully flip the milkfish over and fry the other side for 5–6 minutes until the skin is equally golden and crispy.
- 7
Transfer the cooked milkfish to a clean plate and set aside to rest while you cook the garlic rice.
- 8
Pour out all but 1 tablespoon of oil from the skillet, leaving the browned bits in the bottom—don't wipe the pan clean.
- 9
Add the minced garlic to the remaining oil and stir constantly over medium heat for 45 seconds until the garlic turns light golden and smells strongly fragrant.
- 10
Add the cooked rice and break up any clumps using a wooden spoon, stirring constantly for 2–3 minutes until each grain is coated with the garlicky oil.
- 11
Taste and stir in the remaining 0.25 teaspoon salt if needed, then transfer the garlic rice to a serving plate or divide between two plates.
- 12
Wipe out the skillet and add the remaining 2 tablespoons vegetable oil, heating over medium heat until shimmering, about 60 seconds.
- 13
Crack the eggs into the skillet and fry until the whites are set and opaque but the yolks still jiggle slightly when you shake the pan, 3–4 minutes.
- 14
Slide one fried egg onto each plate of garlic rice, positioning it to the side of the rice.
- 15
Set the milkfish on top of or beside the rice and egg, then drizzle the vinegar over the fish and rice—this cuts through the richness and is traditional.
Tools you’ll need
- 12-inch skillet
- paper towels
- two spatulas or tongs
- cutting board
- sharp knife
- wooden spoon
- clean plate
- serving plate or two individual plates
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