Bangus sisig is one of those Filipino dishes I absolutely crave when I want all the flavor but none of the guilt. I mean, who hasn’t had that moment? You want something meaty, savory, sizzlin’ hot—but also, you know, your pants are begging you to eat a little lighter. That’s when bangus sisig hits the spot. Honestly, you’ll be amazed how good it is. If you love fresh fishy flavors, or just want to eat healthier (but still eat well), this recipe is gonna be your new favorite. Looking for other unique ideas or just want to see another take on this dish? Don’t miss this zesty take on healthy bangus sisig with onions and chili or go classic with daing na bangus Filipino marinated milkfish. Trust me, both are worth checking out. 
Ingredient notes
First up, let’s talk fish. Bangus, or milkfish, is THE fish for sisig when you want something lighter than pork. It’s easy to find at Filipino groceries—usually sitting there, looking unassuming, but packed with flavor. Don’t worry if you’ve never cooked it before; it’s friendlier than it looks! I always ask the fish guy to debone it for me. Life’s too short to fight with bones.
Besides the actual bangus, you’re gonna need the basics—red onion (the sharper, the better), green chilies or local siling labuyo if you like things on the wild side, and some good ol’ calamansi. Lemon works, but calamansi is more Filipino (and gives you home vibes). Add a little soy sauce too, and some mayo. I used to think mayo was weird on sisig, but don’t skip it—it brings everything together.
People like adding crunchy bits—think chicharon or crispy garlic. Up to you. You do you.
Bangus sisig cooking steps
Alright, don’t panic. Making bangus sisig is not rocket science. First, grill or bake your bangus until the flesh is flaky. Make sure not to burn it, unless you like it extra crispy (hey, no judgment!). Once it cools, flake the meat and in my house, we pick out as many tiny bones as possible. Yeah, sometimes we still miss a few. Oops.
Next, grab a pan, heat some oil, and fry up onions and chilies. You want them super fragrant. Then, dump in your flaked bangus and toss everything together. Here’s where the magic happens—pour in a splash of soy sauce, a squeeze of calamansi, and a dollop of mayo. Mix it, sizzle it, and taste as you go. Not spicy enough? Add more chili. Want it tangier? Another calamansi squeeze!
Some folks finish their sisig on a sizzling plate, but honestly, a regular pan works. The sizzle’s for drama anyway (my kids love it). Give everything a last good shake and you’re done. See? Told you—easy peasy.
“I never thought I’d enjoy fish sisig, but this recipe totally changed my mind. It was easy, filling, and I didn’t feel stuffed after eating. So, so good!” — Carla L.
Helpful tips
Here’s the deal: bangus is notorious for its bones. If you’re not confident, get the boneless fillet. Some days, I’m brave, some days…not so much. Remove as many bones as your patience allows. No one likes a surprise crunch (unless it’s chicharon!).
Don’t drown your fish in mayo. You want creamy, not soup. For a stronger flavor, let it sit for a few minutes before serving. That way everything soaks in nicely.
If you’re trying to impress, serve bangus sisig on a sizzling plate with a raw egg on top. The heat will cook the egg (or at least make it look real fancy). Kids love it, adults act like they don’t—but they do.
If you’re craving more tang, swap in vinegar instead of extra calamansi. It gives that extra kick you sometimes crave, especially if you grew up on vinegar-y dishes.
How to serve and store
Bangus sisig is a party dish—or weekday lunch. No rules here. Here are some of my favorite serving suggestions for guaranteed smiles:
- Serve hot with steamed white rice (seriously, it’s a must).
- Top with extra green chilies if you love a spicy kick.
- Add crushed chicharon for a crispy finish (go on, you deserve it).
- A squeeze of calamansi over the top right before digging in just perks everything up.
Storing is super simple. Pop leftovers in a tightly sealed container. It keeps in the fridge for two to three days—and actually tastes even better on day two. To reheat, sizzle it again in a hot pan until you see those lovely golden spots.
More fish recipes
Craving more ideas for cooking bangus? You’ve got options. Explore paksiw na bangus milkfish in vinegar stew if you like things tangy and full of punchy flavors. Or if you’re prepping for a celebration, go all out with rellenong bangus stuffed milkfish celebration dish. I swear, both recipes are legit crowd-pleasers.
Bangus is actually pretty versatile, so once you fall in love with bangus sisig, there’s a whole world of fishy wonders waiting for you—no need to stick to just one kind of dish. Just grab what’s fresh and let your taste buds do the walking.
Common Questions
Can I use other fish instead of bangus for sisig?
Sure! You can experiment with tilapia or even salmon, but bangus gives the most authentic taste.
How do I make it less spicy for my kids?
Easy fix—just use fewer chilies or swap in bell pepper for color without the heat.
Does this work for meal prep?
Definitely! Just store the cooked sisig in the fridge and reheat on a pan when you’re ready to eat. Maybe add fresh greens on the side for a complete meal.
Is bangus sisig gluten-free?
If you use gluten-free soy sauce, absolutely. Otherwise, just double-check your condiments.
Can I freeze bangus sisig?
You can, but honestly, fresh is always better. It loses a bit of texture, but the flavor hangs around.
So, if you’re on a mission for something new, healthier, and totally Filipino, bangus sisig should be at the top of your list. Seriously, give it a whirl! For another method and even more helpful tips, you should swing by this Bangus Sisig Recipe from Panlasang Pinoy. Trust me, there’s a reason people keep coming back to this vibrant, satisfying dish. Don’t forget—good food isn’t just about taste, it’s about sharing, and hopefully this one brings happy, hungry faces to your table too.
Bangus Sisig
Ingredients
Main Ingredients
- 1 whole Bangus (milkfish), deboned Ask the fishmonger to debone it.
- 1 medium red onion The sharper the better.
- 2 pieces green chilies or siling labuyo Adjust based on your spice preference.
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice Can substitute with lemon juice.
- 2 tablespoons mayonnaise Don't overdo to keep the dish creamy.
Optional Toppings
- 1/4 cup crushed chicharon For added crunch.
- 1 piece raw egg Optional, for serving on sizzling plate.
Instructions
Preparation
- Preheat the grill or oven. Grill or bake the bangus until the flesh is flaky.
- Let it cool, then flake the meat and remove any remaining bones.
Cooking
- In a pan, heat some oil and sauté the onions and chilies until fragrant.
- Add the flaked bangus to the pan and mix well.
- Stir in the soy sauce, calamansi juice, and mayonnaise. Mix until everything is well combined and heated through.
Serving
- Serve hot on a sizzling plate or a regular pan.
- Top with additional chilies and crushed chicharon if desired.