Healthy Bangus Sisig with Onions and Chili
- What is bangus sisig?
- Ingredients
- Cooking and flaking milkfish
- Preparing sisig seasoning
- Mixing and serving
- Garnishing
- Healthy tips
- Common Questions
- Go On, Give It a Try!
Filipino bangus sisig is my go-to when I want something honestly delicious but lighter than the usual pork stir-fry. Maybe you have been craving that classic sizzling goodness, but, uh, your heart and belly want something just a bit more forgiving. Trust me, I know the feeling. I started switching it up with bangus one time when I had friends over and, let’s just say, no one missed the pork. For other fun comfort foods, check out this collection of healthy Filipino recipes or scope out my all-time fave Filipino adobo variations for more kitchen inspiration. Now, ready for some seriously satisfying, not-so-naughty munching? Let’s dive in.
What is bangus sisig?
Okay, quick backgrounder. Bangus sisig is basically sisig, but using bangus, that’s milkfish if you want to get technical. In the Philippines, sisig is usually made with chopped pork bits, but bangus swaps out the fatty pork for fish that’s a bit milder and, dare I say, friendlier for your body. Still spicy, still tangy, still great with rice, but you won’t feel like taking a nap right after eating.
What I love about healthy bangus sisig with onions and chili is how it blends comfort and nutrition. Seriously, it tastes like something you’d get in a five-star restaurant for triple the price. I grew up eating the regular sisig at parties and bars, but the bangus version stole my heart after just one bite (wow, dramatic, but true).
Friends who try it for the first time always have this “Okay, what is this, and why haven’t I made it?” moment. The crackle of onions, the pop of chilies, the hint of citrus—it just… works. If you’re worried about deboning milkfish, don’t sweat, I’ll help you dodge the tricky bits.
“Tried this bangus sisig last weekend. My husband *hates* fish, but he inhaled this and even asked for seconds! Adding it to my meal rotation for sure.” – Maricel, Quezon City
Ingredients
Now, onto the goods. Here’s what you need to throw together your own healthy bangus sisig with onions and chili. Don’t worry, pretty basic stuff.
- 1 large bangus (milkfish), cleaned and deboned
- 1 big onion, diced (I go red for stronger flavor)
- 2 to 3 pieces green chili (siling haba), sliced thin
- 1 to 2 bird’s eye chili (labuyo) for heat (optional but, come on, live a little)
- 2 calamansi or half a lemon (for tang)
- 2 to 3 tbsp mayo (optional, for creaminess)
- 1 tbsp soy sauce (if you skip, you’ll regret later)
- 1/4 tsp ground black pepper
- Pinch of salt
- Cooking oil (a splash, no need to drown it)
- Optional: chopped green onions, for color and crunch
If you want more family recipes that kids can actually eat (been there), kid-friendly Filipino recipes might help you out.
Cooking and flaking milkfish
So. Milkfish. If the idea of getting all those tiny bones out freaks you out, relax, take a sip of coffee. You can ask the fish vendor to debone it for you—most do it without batting an eyelash. Or grab those frozen boneless bangus packs if you’re time-poor (we’ve all been there).
Here’s how I cook it: Pop the bangus under your broiler or in a hot pan until both sides are a little crispy and lightly browned, maybe 7-10 minutes each side. Let it cool, then gently remove the skin and pull the flesh apart using a fork. You want flakes, not mush. Remove any stray bones if you see them—nobody likes a tooth surprise. The key here is patience. In that way, it’s almost meditative, but not in a cheesy spa-music way.
I’ll admit, sometimes I just use my hands. It gets a bit messy. All good.
Preparing sisig seasoning
Alright, this is where the smell starts making you hungry. I do my seasoning super simple, nothing confusing. Heat a splash of oil in a pan, toss in those diced onions, and let ’em soften for about a minute. Not too brown; you want crunch, not mush.
Next, stir in the flaked bangus. Sprinkle in soy sauce, a little salt, and cracked pepper. Squeeze in your calamansi (or lemon if you squint and pretend). Toss everything around until just warmed through—that’s it. Bangus absorbs all those flavors fast, so you don’t need to cook it longer than 2-3 minutes. Add mayo here if you like things creamy (it’s controversial, but I’m on Team Mayo).
Let’s be real. There’s no “right” way. The rule: season, taste, adjust. Don’t trust recipes blindly—your tongue knows best!
Mixing and serving
Here’s the fun part: mixing and serving healthy bangus sisig with onions and chili. Give your pan a final stir, then slide everything onto a sizzling iron plate (if you have one and want restaurant drama). No sizzle plate? A regular dish is fine—don’t sweat it.
Then add your sliced green chili and, if you’re brave, sprinkle in some labuyo. The heat pairs with the tang in a can’t-stop-eating way. If you’re feeling extra, top with a spoonful more mayo and chopped green onions. Done! It’s that simple. Sometimes I like to squeeze a bit more calamansi right before eating because, hey, you only live once.
Serve piping hot, with a big plate of rice. Or eat it with garlic fried rice—never a bad idea. For some other filling meals, this authentic bistek Tagalog makes a great side-by-side dish.
Garnishing
The right garnish takes your healthy bangus sisig with onions and chili from “okay” to “hold up, that looks amazing.” Personally, I love the look and taste of these:
- Extra chopped green onions for a pop of color
- Sliced chilies scattered on top for looks (and spice)
- Two or three calamansi halves, just so folks can squeeze if they want
- A little sprinkle of fried garlic bits, if I feel like being fancy
Truly, the garnish is like the cherry on top for savory food. Sometimes, I even add a tiny bit of atchara on the side for crunch.
Healthy tips
Here’s where healthy bangus sisig with onions and chili really shines, in all its guilt-free glory. First, bangus has those good omega-3 fats so you can pat yourself on the back for making a smart pick over pork. Using less oil goes a long way, and you really don’t need much because the fish itself stays moist.
You can swap mayo for yogurt, or just skip it if you want to reduce fat. Going heavy on the onions ups flavor and fiber with almost no calories. And chilies? Not just for spice—there’s good stuff in capsicum, I hear.
If you want to go all-in on healthy eating, add a side of veggies or go with brown rice. For more nourishing dishes, check out some nutritious Filipino meals for seniors—seriously, those recipes aren’t just for grandma! Remember: don’t overthink it. Healthy food can be tasty, no weirdness required.
Common Questions
Can I use leftover bangus?
Oh yeah. Leftover fried bangus works perfectly. Flake it up and reheat with onions and seasonings, and you’re set.
I’m scared of fish bones, what should I do?
Get the fish deboned at the market or buy boneless packs. Always give it a second check when flaking so you freeze whenever you spot bones (nobody enjoys fishing bones out of their mouth).
Can I make it spicy but not too crazy?
Absolutely. Control the heat by adding chilies bit by bit. Go easy, taste, and adjust. Or skip labuyo entirely if you have spice-averse eaters.
Will my kids eat this?
Most kids love it if you hold back on the spice. You can even serve theirs first, then add extra chilies for the adults.
What about leftovers?
Store it in a sealed container and reheat gently. I actually think it tastes even better the next day—those flavors get cozy with each other overnight.
Go On, Give It a Try!
If you’re still reading, you’re already craving healthy bangus sisig with onions and chili, admit it. All you need is a couple of basic ingredients, some enthusiasm, and maybe one trip to the fish market (or freezer section, I won’t judge). This twist on a Filipino favorite is lighter, zesty, and just a tad addictive.
Want to see it in action? Watch BANGUS SISIG on YouTube or skim through this step-by-step Bangus Sisig Recipe. For even more tips, How to Cook Sisig na Bangus | Filipino Dish MilkFish Recipe … might walk you through things with a little extra flavor. Drop me a comment if you tried it or share your own quirky twists—I’d love to hear what you think.
Bangus Sisig
Ingredients
Main Ingredients
- 1 large bangus (milkfish), cleaned and deboned
- 1 big onion, diced Red onion preferred for stronger flavor
- 2 to 3 pieces green chili (siling haba), sliced thin
- 1 to 2 pieces bird’s eye chili (labuyo), optional For additional heat
- 2 to 3 tbsp mayo, optional For creaminess
- 1 tbsp soy sauce Essential for flavor
- 1/4 tsp ground black pepper
- 1 pinch salt
- 1 splash cooking oil Just a splash for cooking
- 2 pieces calamansi or half a lemon For tanginess
- to taste chopped green onions, optional for garnish For color and crunch
Instructions
Cooking Milkfish
- Broil or pan-fry the bangus for about 7-10 minutes per side until crispy and browned.
- Let it cool, then remove the skin and flake the fish using a fork. Discard any stray bones.
Preparing the Seasoning
- Heat a splash of oil in a pan and soften the diced onions for about a minute.
- Add the flaked bangus, soy sauce, salt, and black pepper, then squeeze in the calamansi or lemon.
- Stir until just warmed through, about 2-3 minutes. Add mayo if desired.
Mixing and Serving
- Mix everything well and serve on a sizzling iron plate or a regular dish.
- Garnish with sliced green chili, labuyo, mayo, and chopped green onions as desired.
- Serve hot with rice or garlic fried rice.
