Bangsilog with Tomato Salsa

Ingredients

• 4 Bangus (Milkfish) Fillets
• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• 2 cloves Garlic
• 1/4 tsp Black Pepper
• 2 tbsp Cooking Oil
• 4 cups Cooked Rice (day-old)
• 6 cloves Garlic
• 3 tbsp Cooking Oil
• 4 Eggs
• 2 Tomatoes
• 1/2 Onion
• 2 tbsp Cilantro
• 1 tbsp Lime Juice
• to taste Salt

Instructions

1. 1In a medium bowl, combine the 4 Bangus (Milkfish) Fillets with the 2 tbsp Soy Sauce, 1 tbsp Vinegar, 2 minced cloves Garlic, and 1/4 tsp Black Pepper. Stir to coat the fillets evenly, then let them marinate for at least 15 minutes at room temperature.
2. 2While the bangus marinates, prepare the tomato salsa. Dice the 2 Tomatoes and the 1/2 Onion into small, 1/4-inch pieces. In a small bowl, mix the diced tomatoes and onion with the 2 tbsp chopped Cilantro, 1 tbsp Lime Juice, and salt to taste. Set the salsa aside.
3. 3Prepare the garlic fried rice (Sinangag). Heat 3 tbsp Cooking Oil in a large skillet or wok over medium-high heat (375°F / 190°C). Add 6 minced cloves Garlic and cook for 1-2 minutes, stirring constantly, until the garlic is golden brown and fragrant. Add the 4 cups of day-old Cooked Rice to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps, until the rice is heated through. Season with salt to taste.
4. 4Cook the marinated bangus fillets. Heat 2 tbsp Cooking Oil in a separate non-stick skillet over medium-high heat (375°F / 190°C). Carefully place the marinated bangus fillets in the hot skillet. Fry for 4-6 minutes per side, until the fillets are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
5. 5Fry the 4 Eggs in the same skillet used for the bangus, or a separate one, to your preference (sunny-side up, over easy, etc.).
6. 6Serve the bangus fillets immediately with the garlic fried rice and fried eggs. Top the bangus fillets with the prepared tomato salsa.

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