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Breakfast

Bangsilog (Milkfish with Garlic Rice and Egg)

A plated Bangsilog meal featuring a golden-brown crispy milkfish fillet, a mound of garlic fried rice, and a sunny-side-up egg garnished with fresh tomato slices and cucumber on a white plate.
Prep
10 mins
Cook
20 mins
Servings
2
FilipinoEasyBreakfastGluten FreeDairy Free

About this dish

Bangsilog is a beloved Filipino breakfast combo that brings together crispy boneless milkfish (bangus), aromatic garlic fried rice (sinangag), and a sunny-side-up egg. The name itself is a portmanteau of bangus (milkfish), sinangag (garlic rice), and itlog (egg).

This hearty meal is a staple across the Philippines—simple enough for busy mornings yet satisfying enough to be enjoyed any time of day. With perfectly crispy fish skin and fluffy, golden rice, each bite is a symphony of textures and savory flavors.

Ingredients

UK and US measurements are both included for every recipe.

boneless bangus (milkfish)

protein

2 pieces (about 150g each)

Imperial measurement: 2 pieces (about 5 oz each)

salt

seasoning

1 tsp

ground black pepper

spice

1/4 tsp

cooking oil

fat

3 tbsp

day-old cooked rice

grain

3 cups (approx. 450g)

Imperial measurement: 3 cups (approx. 1 lb)

garlic

herb

4 cloves (about 12g)

Imperial measurement: 4 cloves

eggs

protein

2 large

cucumber

vegetable

1 small, sliced

tomato

vegetable

1 medium, sliced

vinegar dipping sauce

other

to taste

Method

1

Season the Bangus

2 mins

Pat the bangus (milkfish) fillets dry with paper towels. Season both sides with salt and ground black pepper.

2

Fry the Bangus

8 mins

Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Place the bangus skin-side down and cook for 3-4 minutes until golden and crispy. Flip carefully and cook the other side for 2-3 minutes. Transfer to a plate and set aside.

3

Make Garlic Rice (Sinangag)

5 mins

In the same pan, add remaining 1 tablespoon of oil and reduce heat to medium. Sauté the minced garlic until fragrant and light golden, about 30 seconds. Add the cold rice, breaking up clumps, and stir-fry for 3-4 minutes until rice is heated through and slightly crispy. Season with a pinch of salt if desired. Remove from pan and keep warm.

4

Fry the Eggs

3 mins

In the same pan, add a little more oil if needed. Crack the eggs into the pan and cook sunny-side up: about 2 minutes until whites are set but yolk is still runny. Season with a pinch of salt and pepper.

5

Serve

1 mins

Plate the garlic rice, top with crispy bangus and the fried egg. Serve immediately with sliced cucumber and tomato, and vinegar dipping sauce on the side. Enjoy your bangsilog!

Equipment

  • Large non-stick frying pan
  • Spatula
  • Knife and chopping board
  • Paper towels

Nutrition facts

420 kcal
Calories
32 g
Protein
55 g
Carbohydrates
22 g
Fat
2 g
Fiber
780 mg
Sodium

Tips

  • For the crispiest bangus, the slashes on the skin help cook evenly and create beautiful golden marks—just be careful not to slice all the way through the flesh.
  • Chilling leftover rice overnight in the fridge is key for perfect sinangag, fresh rice tends to turn mushy when fried.
  • Want to zhuzh up your garlic rice? Add cooked or canned sardines, chicharon bits, or even leftover adobo flakes for extra umami.
  • If you're watching your calories, you can pan-grill the bangus instead and skip the oil for the rice by using a non-stick pan.

Serving suggestions

  • Serve Bangsilog with a side of fresh atsara (pickled papaya) or a simple vinegar dip made of sinamak (vinegar with garlic and chili) for an tangy kick.

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Liza Villanueva

Recipe by

Liza Villanueva

Specialises in Filipino cuisine

Liza makes ube halaya that has healed family rifts. She believes purple is a flavor.

Describe yourself in three words: Cheerful, whimsical, loves purple.