I by no means get uninterested in bangsilog for breakfast. You get fried bangus, garlic rice, and a fried egg on one plate. That’s already a very good breakfast for me. The fish fries properly, the rice smells like toasted garlic, and I just like the egg with a delicate yolk so it runs into the rice.

I normally make this in Chicago, on the times I can get boneless milkfish on the Filipino retailer. I nonetheless do the identical even after shifting to Tampa. Good bangus isn’t all the time round, so I seize it after I see it. We’ve got it for breakfast with black espresso, and that’s how I like consuming it at house. For this model I hold the fish easy and fry it in flour so it browns effectively. If you’d like the tangy variety as a substitute, the marinated daing na bangus is an efficient technique to go.

I attempt to time the rice, fish, and egg in order that they hit the plate whereas the whole lot remains to be scorching. Bangus loses its crisp quick when it sits too lengthy, so I prepare dinner the rice first and fry the fish close to the tip.

What’s Bangsilog?

Bangsilog is a Filipino breakfast of fried bangus (milkfish), sinangag (garlic fried rice), and itlog (fried egg). The identify is straightforward: bang comes from bangus, and silog comes from sinangag and itlog. That can be how names like tapsilog and longsilog are shaped.

Silog meals work effectively within the morning. Rice, egg, and one thing fried can feed you quick. I’ve seen that very same setup in houses, carinderias, tapsihan spots, and breakfast locations again house. Bangus works effectively right here as a result of many people already fry it for breakfast, and it is among the most typical fish within the nation.

Bangsilog is lighter than tapsilog or longsilog as a result of it makes use of fish. Milkfish is gentle and flaky, so it doesn’t really feel an excessive amount of even with garlic rice and egg. At house it exhibits up on weekend mornings, or any day there’s bangus within the freezer, normally with sliced tomatoes and vinegar on the aspect.

What Makes This Bangsilog Work

Bangsilog is straightforward, however these particulars matter.

• Use chilly rice. Contemporary rice is just too moist and clumps within the pan. Rice from the fridge is drier, so it fries into separate grains.
• Toast the garlic earlier than the rice goes in. This flavors the oil first, so each grain of rice picks up that garlic style. Save a few of the crisp garlic for the highest, which is the half that makes a very good sinangag.
• Coat the fish calmly in flour. A skinny layer helps the fish brown sooner. You get a crisp exterior with out drying out the fish.
• Fry the egg final. Do it proper earlier than you serve so the yolk remains to be delicate and heat whenever you break it over the rice.

Substances

For the Bangus:

• Boneless bangus – That is the principle a part of the plate. I just like the boneless variety as a result of it saves time, particularly within the morning.
• All-purpose flour – A light-weight coating that helps the fish brown and crisp.
• Cornstarch – That is an non-obligatory ingredient. It helps makes the breading crispier.
• Eggs – Fried and positioned over the rice. I like mine with a delicate yolk.

For the Sinangag:

• Leftover rice – Chilly, day-old rice is greatest as a result of it fries up dry and separate.
• Garlic – Minced and toasted for the flavour base, with some stored crisp for the highest.

Utilized in each:

• Maggi Magic Sarap – An all-purpose seasoning that flavors the fish and the rice in a single step.
• Cooking oil – For frying the garlic, rice, egg, and fish.

The bangus is the one factor I attempt to decide on effectively. It’s offered entire, as fillets, and as boneless butterflied fish. The boneless variety skips the gradual job of selecting out the high-quality bones, which I recognize at breakfast. I discover it contemporary at markets again house and frozen at Filipino and Asian shops within the States. If you happen to can not discover boneless bangus, I listed just a few swaps under.

Every half is simple, so timing is the principle factor. I prepare dinner the rice first, then the egg and fish close to the tip so the whole lot reaches the plate scorching.

1. Sprinkle and rub the Maggi Magic Sarap everywhere in the boneless milkfish.
2. Let it sit for about 10 minutes.

1. Warmth the cooking oil in a pan, add the minced garlic, and prepare dinner till golden brown. Take away the fried garlic and set it apart.
2. Add the chilly leftover rice to the identical pan. Toss and prepare dinner for about 3 minutes.
3. Season the rice with Maggi Magic Sarap, add a lot of the fried garlic, and prepare dinner for an additional 3 minutes.
4. Transfer the sinangag to a serving plate and scatter the remainder of the garlic on prime.

Maintain the rice shifting within the pan so it heats evenly and picks up the garlic oil.

1. Warmth oil in a clear pan and fry the eggs to your most well-liked doneness. I am going with a delicate yolk.
2. Set the eggs over the garlic fried rice.

1. Dredge the seasoned milkfish in all-purpose flour (and cornstarch if most well-liked) till calmly coated.
2. Fry either side within the remaining oil till golden brown and crisp.

Let the primary aspect brown absolutely earlier than turning so the coating units and doesn’t stick.

1. Prepare the fried bangus on the plate subsequent to the sinangag and fried egg.
2. Serve with spicy vinegar reminiscent of sinamak on the aspect. I like vinegar with this as a result of the fish is fried and salty.

What to Serve with Bangsilog

Bangsilog is already filling, however I like including vinegar, tomatoes, or one thing contemporary on the aspect.

• Black espresso – A cup of robust, unsweetened espresso is how we’ve this at house.
• Spiced vinegar (sinamak) – A garlicky, chili vinegar for dipping the fried bangus.
• Sliced contemporary tomatoes – The same old aspect I like with fried fish.
• Atchara – Candy and slightly bitter, which I like subsequent to fried fish.
• Cucumber salad – Easy and contemporary subsequent to the bangus.

Storage

Bangsilog is greatest proper after cooking, particularly the fish. You possibly can nonetheless save leftovers, however hold the elements separate.

• Fridge: Retailer the fried bangus, rice, and egg in separate hermetic containers for as much as 3 days. Retaining them aside retains the fish from getting soggy too quick.
• Freezer: The fried bangus freezes for as much as 2 months. Wrap each bit and place it in a freezer bag. Freeze the rice by itself and skip the egg.
• Reheating: Heat the bangus in a scorching pan or oven to deliver again the crisp. Reheat the rice in a pan with slightly oil, and fry a contemporary egg to complete.

Extra Filipino Breakfast Recipes

• Boneless bangus – Bangus stomach works and stays moist. A light white fish like tilapia fillet is the best swap when milkfish isn’t round.
• All-purpose flour – Cornstarch or rice flour offers an excellent crispier coating.
• Leftover rice – If you happen to solely have contemporary rice, unfold it on a tray and chill it first so it dries out.
• Cooking oil – Any impartial oil works. Just a little of the garlic oil left within the pan flavors the egg.

Do that bangsilog the subsequent time you’ve boneless bangus within the freezer. A cup of black espresso on the aspect makes it even higher.