Bangsilog

Instructions

1. Marinate the milkfish
   In a shallow dish, combine vinegar, half of the minced garlic, black pepper, and salt. Place the butterflied milkfish in the marinade, ensuring both sides are coated. Marinate for at least 10 minutes while preparing other components.
2. Prepare the garlic rice (sinangag)
   Heat 2 tablespoons of oil in a large pan over medium heat. Add the remaining minced garlic and sauté until golden and fragrant, about 1 minute. Add the day-old rice, breaking up any clumps, and stir-fry for 3-4 minutes until the rice is well-coated with the garlic and heated through. Season with salt to taste and set aside.
3. Fry the milkfish
   Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Remove the milkfish from the marinade, letting excess drip off. Place the fish skin-side down and cook for 4-5 minutes until crispy. Carefully flip and cook for another 3-4 minutes until the fish is fully cooked and golden brown on both sides. Transfer to a plate lined with paper towels.
4. Cook the eggs
   In the same skillet, add the remaining tablespoon of oil and butter. Crack the eggs into the pan and fry to your preference (sunny-side up is traditional, but over-easy also works well). Season with a pinch of salt and pepper.
5. Assemble the Bangsilog
   On each plate, place a portion of garlic rice, one fried milkfish, and two fried eggs. Garnish with sliced tomatoes and cucumber on the side. Serve with calamansi or lime wedges for squeezing over the fish.