Bangsilog

By Panlasang Pinoy

Ingredients

2 pieces boneless bangus (milkfish)
2 eggs
1/2 cup all-purpose flour (for dredging)
1/4 cup cornstarch (optional)
4 grams Maggi Magic Sarap
1/2 cup cooking oil (for the egg and the fish)
5 cups leftover rice (cold, day-old)
8 cloves garlic (minced)
3 tablespoons cooking oil
2 grams Maggi Magic Sarap

Prep Time10mins
Cook Time15mins
Servings2

Instructions

Sprinkle and rub the Maggi Magic Sarap all over the milkfish, then let it sit for 10 minutes.

Make the sinangag: heat 3 tablespoons of cooking oil in a pan, add the minced garlic, and saute until golden brown. Remove the fried garlic and set it aside.

Add the leftover rice to the same pan, then toss and cook for 3 minutes.

Season the rice with 2 grams of Maggi Magic Sarap, add three-quarters of the fried garlic, and continue cooking for 3 minutes. Arrange the sinangag on a serving plate and sprinkle the remaining fried garlic on top. Set it aside.

Heat 3 tablespoons of cooking oil in a clean pan. Fry the eggs to your preferred doneness, then place them over the garlic fried rice.

Add the remaining cooking oil to the pan. Dredge the seasoned milkfish in all-purpose flour, then fry both sides until golden brown and crisp.

Arrange the fried bangus on the serving plate with the sinangag and fried egg. Serve with spicy vinegar such as sinamak.

Share and enjoy!