Danggit Silog

Danggit Silog makes a perfect Filipino breakfast. I love to have it with a dip of spicy vinegar. A cup of sinangag is recommended per serving, but I must confess that I can have more than one cup at a minimum. It is simply good, in my opinion. I also enjoy having it with brewed kapeng barako. Thanks to a friend who sent me a large bag during my vacation in the Philippines.

Danggit is also known as Rabbitfish (also called spinefoot). The fish in the recipe was cut open in half, filleted (but the head is left behind), and salted (or washed in salt water). These are then dried for a certain amount of time before being declared: “fit to be fried”.

I came across an interesting article on how to make boneless danggit. Sadly, it also exposes the situation of the people making a living by preparing danggit. It was written 8 years ago. I hope that there were improvements in the way these people get paid throughout the years.

The eggs are simply fried the way you want to. I specifically described the way I cooked the shiny eggs in the recipe below. You do not need to do that though. Cook the eggs based on your personal preference. Fried eggs are good, but boiled eggs will do too. Here are some simple ways to cook an egg.

Try this Danggit Silog Recipe. Enjoy!

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5 from 1 vote

Danggit Silog

This is a recipe for Danggit Silog. Dried Danggit or Rabbitfish are fried until crispy and then served with sinangag (garlic fried rice), and fried egg.

Course Breakfast

Cuisine Filipino

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3

Author Vanjo Merano

Ingredients

• 12 pieces dried danggit
• ½ cup cooking oil
• 3 cups garlic fried rice
• 3 pieces eggs

Instructions

• Heat a medium sized frying pan and then pour the oil in.
• Once the oil starts to get hot, crack one egg open and then gently drop it on the pan to fry in medium heat. Tilt the pan on one side until most of the oil settles and then slowly push the oil towards the egg to coat the top part. Do this multiple times until the yellow part of the egg gets cooked. You will know when you are done if it turns out yellowish-white just like in the picture above. Do this step on the remaining eggs. Once done, set the fried eggs aside.
• Fry the danggit using the remaining oil. Make sure that the oil is hot before starting. Fry one side in medium heat until crispy and then turn the fish over to cook the other side. Transfer to a plate lined with paper towel. Note: frying danggit should be quick.
• Arrange a cup of garlic fried rice, a piece of fried egg, and 4 pieces of danggit in a plate. This makes an individual serving. Serve with spicy vinegar.
• Share and enjoy!

Nutrition

Serving: 3g