Daingsilog

Instructions

1. Marinate the fish
   In a shallow dish, combine white vinegar, 1 tablespoon soy sauce, and 1/2 teaspoon black pepper. Place butterflied milkfish in the marinade and refrigerate for at least 1 hour (overnight is better).
2. Prepare the garlic rice
   Heat 2 tablespoons oil in a large skillet over medium heat. Add 6 cloves of minced garlic and sauté until golden brown, about 2 minutes. Add the day-old rice, breaking up any clumps, and stir-fry for 5-7 minutes. Season with salt and the remaining soy sauce. Set aside and keep warm.
3. Cook the dried fish
   Remove fish from marinade and pat dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry the fish for 3-4 minutes per side until crispy and golden brown. Transfer to a plate lined with paper towels.
4. Fry the eggs
   In the same skillet, add the remaining oil if needed. Fry eggs sunny-side up or to your preference. Season with a pinch of salt and pepper.
5. Assemble the daingsilog
   Divide the garlic rice between two plates. Place the fried milkfish and eggs on each plate. Garnish with sliced tomatoes and cucumbers on the side.
6. Prepare the dipping sauce
   In a small bowl, combine remaining minced garlic, a splash of vinegar, and a dash of soy sauce to create a dipping sauce for the fish.
7. Serve and enjoy
   Serve immediately with calamansi or lime wedges and the dipping sauce. Squeeze the citrus over the fish just before eating for extra flavor.