Bangsilog

Bangsilog is a classic Filipino breakfast of fried boneless bangus (milkfish), sinangag (garlic fried rice), and a fried egg. The milkfish is seasoned and pan-fried until golden and crisp, then served with spicy vinegar such as sinamak on the side.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dinner, Main Dish

Cuisine: Asian, Filipino, Filipino Recipe

Keyword: bangsilog, comfort food, fried rice, quick, Savory

Servings: people

Calories: 1425kcal

Author: Vanjo Merano

Cost: $

Ingredients

For the Bangus

2 pieces boneless bangus (milkfish)
2 eggs
1/2 cup all-purpose flour for dredging
1/4 cup cornstarch optional
4 grams Maggi Magic Sarap
1/2 cup cooking oil for the egg and the fish

For the Sinangag

5 cups leftover rice cold, day-old
8 cloves garlic minced
3 tablespoons cooking oil
2 grams Maggi Magic Sarap

US Customary - Metric

Instructions

Sprinkle and rub the Maggi Magic Sarap all over the milkfish, then let it sit for 10 minutes.
2 pieces boneless bangus (milkfish), 4 grams Maggi Magic Sarap
Make the sinangag: heat 3 tablespoons of cooking oil in a pan, add the minced garlic, and saute until golden brown. Remove the fried garlic and set it aside.
3 tablespoons cooking oil, 8 cloves garlic
Add the leftover rice to the same pan, then toss and cook for 3 minutes.
5 cups leftover rice
Season the rice with 2 grams of Maggi Magic Sarap, add three-quarters of the fried garlic, and continue cooking for 3 minutes. Arrange the sinangag on a serving plate and sprinkle the remaining fried garlic on top. Set it aside.
2 grams Maggi Magic Sarap, 8 cloves garlic
Heat 3 tablespoons of cooking oil in a clean pan. Fry the eggs to your preferred doneness, then place them over the garlic fried rice.
1/2 cup cooking oil, 2 eggs
Add the remaining cooking oil to the pan. Dredge the seasoned milkfish in all-purpose flour, then fry both sides until golden brown and crisp.
1/2 cup cooking oil, 2 pieces boneless bangus (milkfish), 1/2 cup all-purpose flour
Arrange the fried bangus on the serving plate with the sinangag and fried egg. Serve with spicy vinegar such as sinamak.
Share and enjoy!

Video

Notes

Make ahead – Season the bangus the night before and keep it covered in the fridge. The flavor sinks in deeper and your morning prep is faster.

Scaling – When cooking for more people, fry the bangus in batches so the oil stays hot and the coating crisps instead of steaming.

Oil heat – Get the oil hot before the fish goes in. If it cools down, the flour soaks up oil instead of turning crisp.

Seasoning – Maggi Magic Sarap carries the savory base. Taste and adjust the amount depending on how salty you like your rice and fish.

Reheating from frozen – Warm frozen fried bangus straight in a hot oven or air fryer rather than thawing first, which keeps it from going soggy.

Nutrition