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.