Bangsilog Recipe

Growing up, Saturday mornings at our house always meant one thing: the unmistakable sizzle of bangus hitting hot oil and the heavenly aroma of garlic dancing in the pan. My Lola Norma would stand by the stove, effortlessly creating what I now know is the perfect bangsilog. After countless attempts to recreate that childhood dish, I finally cracked the code to achieving that restaurant-quality crispy milkfish with the most aromatic garlic fried rice you've ever tasted.

This bangsilog recipe isn't just another silog meal, it's your ticket to experiencing that authentic Filipino breakfast that makes you close your eyes and savor every single bite. Whether you're homesick for the Philippines, introducing your family to Filipino cuisine, or simply craving that perfect combination of bangus, sinangag and itlog, this foolproof recipe delivers every single time.

What is Bangsilog?

Bangsilog is traditionally enjoyed as a hearty breakfast meal, but it's equally satisfying for lunch or dinner. It's the perfect comfort food when you want something filling, flavorful, and reminiscent of home-cooked Filipino meals. This dish is ideal for feeding a family, meal prepping, or when you're craving that classic Filipino silog experience.

Ingredients

Each ingredient in this bangsilog recipe serves a specific purpose to create that authentic Filipino flavor we all crave. The soy sauce and lemon juice marinade not only tenderizes the milkfish but also gives it that classic savory-tangy taste that pairs perfectly with rice. Day-old chilled rice is essential because it fries up with the perfect texture - not mushy like fresh rice would be.

The generous amount of garlic creates that aromatic base that makes Filipino fried rice so addictive, while the sunny-side up egg adds richness and helps bring all the flavors together on your plate.

For the Milkfish:

• 1 piece baby boneless bangus (milkfish)
• 3 cloves garlic, crushed and peeled
• 4 tablespoons fresh lemon juice
• ¼ cup soy sauce
• ¼ teaspoon ground black pepper
• Cooking oil for frying

For the Garlic Fried Rice:

• 2 cups chilled white rice (preferably day-old)
• 3 tablespoons minced garlic
• ½ teaspoon salt
• 1 tablespoon cooking oil

For Serving:

• 1 egg for sunny-side up
• Fresh tomato slices or cucumber (optional)
• Additional cooking oil as needed

Equipment

• Large non-stick frying pan
• Medium frying pan or wok
• Mixing bowl for marinade
• Paper towels
• Spatula or turner
• Measuring cups and spoons

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How To Make

1. Start by making the marinade in a mixing bowl by combining the crushed garlic, lemon juice, soy sauce, and ground pepper. Place the milkfish in this marinade and make sure both sides are completely coated. Let the fish marinate for at least 30 minutes so the flavors can really soak in.
2. While the fish is marinating, take your chilled rice out of the refrigerator and set it aside. When the marinating time is up, heat a small amount of cooking oil in your large non-stick pan over high heat. Once the oil is hot and shimmering, carefully place the marinated milkfish meat-side down into the pan. You should hear a nice sizzle when it hits the oil.
3. Reduce the heat to medium-high and let the fish cook without moving it for about 4-5 minutes until it becomes crispy and golden brown. Flip it over and cook the other side for another 4-5 minutes. When the fish is done, transfer it to paper towels to drain the excess oil and set it aside.
4. Clean your pan or use a fresh one, then heat it over medium heat with 1 tablespoon of cooking oil. Add the minced garlic and cook it until it starts turning golden brown and smells amazing. This usually takes about 2-3 minutes. Add your chilled rice to the pan and press it down gently into the oil and garlic mixture.
5. Keep stirring and mixing the rice continuously so it doesn't stick or burn. Cook everything together for about 5-7 minutes until the rice is heated through and well-coated with the garlic. Taste the rice and add salt as needed, then cook for another 5 minutes to let all the flavors blend together.
6. In the same pan you used for the fish or a clean pan with a little oil, fry your egg sunny-side up until the whites are set but the yolk is still runny. Place the garlic fried rice on your plate, add the crispy milkfish alongside it, and top everything with the fried egg. Serve immediately with fresh tomato slices or cucumber on the side if you like.

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Tips from Lola's Kitchen

• Use day-old rice for the best fried rice texture - freshly cooked rice tends to become mushy
• Don't skip the marinating time; it's crucial for developing deep flavors in the fish
• Keep the oil temperature consistent when frying the milkfish to achieve that perfect crispy exterior
• Press the rice down gently when first adding it to the pan - this helps create those coveted crispy rice bits
• Save some of the marinade (unused portion) to drizzle over the finished dish for extra flavor
• Toast the garlic until golden, not brown, to avoid bitterness

Substitutions

For the Fish:

• Replace milkfish with bangus belly, tilapia, or pompano
• Canned bangus can work in a pinch - just drain and pan-fry briefly

For the Rice:

• Brown rice can substitute white rice for a healthier option
• Cauliflower rice works for low-carb versions
• Add frozen mixed vegetables for extra nutrition

For the Marinade:

• Substitute lemon juice with calamansi juice or white vinegar
• Use tamari instead of soy sauce for gluten-free option
• Add ginger for extra zing

Troubleshooting

• Fish is too salty: Rinse the marinated fish briefly before cooking next time, or reduce soy sauce in marinade
• Rice is mushy: Use day-old, refrigerated rice and avoid overcooking
• Fish isn't crispy: Ensure oil is hot enough before adding fish, and don't overcrowd the pan
• Garlic burns: Lower the heat and add garlic after the oil is heated but not smoking
• Egg breaks: Use fresh eggs and cook over medium-low heat for better control

Storage & Reheating

Storage: Store components separately in the refrigerator for up to 3 days. The fried fish stays crispiest when stored uncovered or loosely covered.

Reheating:

• Reheat fried rice in a pan with a little oil over medium heat
• Warm the fish in a toaster oven or air fryer to maintain crispiness
• Cook a fresh egg for best results, though you can gently reheat in the microwave for 20-30 seconds

FAQ

Related

Looking for other recipes like this? Try these:

Ultimate Bangsilog Recipe: Crispy Milkfish, Garlic Fried Rice & Sunny-Side Up Egg

Bangsilog combines crispy marinated milkfish, aromatic garlic fried rice, and a runny-yolk fried egg into one satisfying plate. This Filipino breakfast staple transforms simple ingredients into comfort food that works any time of day - whether you're feeding the family, meal prepping, or satisfying that craving for authentic silog flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine Filipino

Servings 4

Difficulty Medium

Ingredients

 

1x2x3x

For the Milkfish:

• 1 piece baby boneless bangus milkfish
• 3 cloves garlic crushed and peeled
• 4 tablespoons fresh lemon juice
• ¼ cup soy sauce
• ¼ teaspoon ground black pepper
• Cooking oil for frying

For the Garlic Fried Rice:

• 2 cups chilled white rice preferably day-old
• 3 tablespoons minced garlic
• ½ teaspoon salt
• 1 tablespoon cooking oil

For Serving:

• 1 egg for sunny-side up
• Fresh tomato slices or cucumber optional
• Additional cooking oil as needed

Instructions

 

• Start by making the marinade in a mixing bowl by combining the crushed garlic, lemon juice, soy sauce, and ground pepper. Place the milkfish in this marinade and make sure both sides are completely coated. Let the fish marinate for at least 30 minutes so the flavors can really soak in.
• While the fish is marinating, take your chilled rice out of the refrigerator and set it aside. When the marinating time is up, heat a small amount of cooking oil in your large non-stick pan over high heat. Once the oil is hot and shimmering, carefully place the marinated milkfish meat-side down into the pan. You should hear a nice sizzle when it hits the oil.
• Reduce the heat to medium-high and let the fish cook without moving it for about 4-5 minutes until it becomes crispy and golden brown. Flip it over and cook the other side for another 4-5 minutes. When the fish is done, transfer it to paper towels to drain the excess oil and set it aside.
• Clean your pan or use a fresh one, then heat it over medium heat with 1 tablespoon of cooking oil. Add the minced garlic and cook it until it starts turning golden brown and smells amazing. This usually takes about 2-3 minutes. Add your chilled rice to the pan and press it down gently into the oil and garlic mixture.
• Keep stirring and mixing the rice continuously so it doesn't stick or burn. Cook everything together for about 5-7 minutes until the rice is heated through and well-coated with the garlic. Taste the rice and add salt as needed, then cook for another 5 minutes to let all the flavors blend together.
• In the same pan you used for the fish or a clean pan with a little oil, fry your egg sunny-side up until the whites are set but the yolk is still runny. Place the garlic fried rice on your plate, add the crispy milkfish alongside it, and top everything with the fried egg. Serve immediately with fresh tomato slices or cucumber on the side if you like.

Tips from Lola's Kitchen

• Use day-old rice for the best fried rice texture - freshly cooked rice tends to become mushy
• Don't skip the marinating time; it's crucial for developing deep flavors in the fish
• Keep the oil temperature consistent when frying the milkfish to achieve that perfect crispy exterior
• Press the rice down gently when first adding it to the pan - this helps create those coveted crispy rice bits
• Save some of the marinade (unused portion) to drizzle over the finished dish for extra flavor
• Toast the garlic until golden, not brown, to avoid bitterness

Tried this recipe?Let us know how it was!

The Story Behind Bangsilog

Bangsilog didn't start in fancy restaurants or grand kitchens - it was born from the practical needs of everyday Filipino families who needed a hearty, affordable meal that could fuel them through long days. The genius of this dish lies in its simplicity: leftover rice transformed into aromatic garlic sinangag, protein-rich bangus that's readily available in Philippine markets, and a fried egg that stretches the meal further while adding richness. This combination became so popular that it spawned an entire family of "silog" meals, with bangsilog standing as one of the most beloved variations.

The term "silog" itself tells the story of Filipino ingenuity - combining "sinangag" (fried rice) and "itlog" (egg) to create a naming convention that's now deeply embedded in Filipino food culture. What started as a practical breakfast solution has evolved into a comfort food icon that represents the Filipino ability to turn simple, affordable ingredients into something truly satisfying. Today, bangsilog graces tables from street-side carinderias to upscale Filipino restaurants, proving that the best recipes often come from the heart of home cooking rather than culinary schools.