Bangsilog (Philippines)


 For Bangus:

  • 2 fresh or frozen milkfish fillets, cleaned
  • Salt and pepper
  • 1/2 cup of vinegar
  • 3-4 cloves of crushed garlic
  • Oil for frying

For Sinangag (garlic rice):

  • 4 cups cooked rice
  • 8 cloves of garlic, finely chopped
  • 2 tablespoons of oil
  • Salt

For itlog (egg):

  • 4 large eggs
  • Salt and pepper
  • 2 tablespoons of oil


For Bangus:

Marinate the milkfish fillets with salt, pepper, vinegar and crushed garlic. Leave it like this for about 30 minutes.

Heat the oil in a large skillet. Fry the milkfish fillets on both sides. Fry until golden brown and then remove on a paper towel.

For Sinangag:

Fry the garlic in oil in a pan. The garlic should take on a golden color and release its aroma.

Remove the garlic from the pan and fry the rice in the same oil. Fry until the rice is crispy and then add the garlic back. Add salt and mix.

For itlog:

Cook the eggs in an oiled pan. Flavour with salt and blackpepper.

Finally, place a piece of fried milkfish, a serving of garlic rice and a cooked egg on each plate. Your Bangsilog is ready to serve!

ENJOY YOUR MEAL

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