Fried sun-dried danggit (rabbitfish or spinefoot in English) with diced tomatoes and sukang paombong (white palm sugar) with chillis, sunny-side up eggs and fried rice make a yummy, mouth-watering lunch.
Danggit, also known in other parts of the Philippines as kitang, samaral, taragbago, tabago, etc. is part of the siganus family. Danggit thrive in Philippine waters and are split open and dried in the sun with salt. The best dried danggit are usually those that were dried just a few days before with the meaty part of the fish still moist and yet crispy after being deep-fried.
Danggit are widely available in the Visayas provinces particularly Cebu, Bohol and Leyte were the fish is caught. To complete this ‘poor-man’s feast’ a meal with danggit is best eaten when the fish and rice are served on freshly-plucked banana leaves.