Crockpot Bangus Sisig – Filipino Milkfish Sisig Made Easy

1. Why We Love Bangus Sisig
2. What You Need
3. Preparing the Bangus
4. Cooking the Bangus Sisig
5. Helpful Tips
6. Common Questions
7. Ready for a Cozy Filipino Meal?

You know, making Filipino Crockpot Bangus Sisig at home used to sound impossible to me. Sisig is already famous, yes, but traditional versions take lots of time, sometimes grilling over blazing coal or standing at the stove for what feels like forever. Who has time for that on a busy Thursday night, right? Well, my kitchen hacks (plus a love for shortcuts) led me to this easy, less-messy method—my crockpot. Seriously, you just toss, wait, and eat. If you want flavor, comfort, and basically minimal fuss, you’ll want this recipe.

Why We Love Bangus Sisig

People talk about pork sisig all the time, but let’s just give some applause to bangus. What’s not to love? It’s tender, mild, and doesn’t make my house smell like a fried smokehouse. My kids actually eat seconds (which, wow, doesn’t happen every day). Using a crockpot just takes the edge off the work, and the flavors get time to marry. Plus, it’s packed with protein and healthy oils—so I can trick myself into calling it “guilt-free.” Ha! On scorching days, I avoid extra heat in my kitchen. The crockpot wins again. Even my picky sister-in-law had to admit, “I can’t believe it’s bangus.” True story. Fish skeptics, you might finally be converted.

“Never thought I’d love a fish sisig, but this recipe changed my mind, and also my lunch plans!” — Carla R., actual text from my group chat

What You Need

Alright, let’s get practical. Shopping is the least fun part, so I keep things simple. Grab these, and you’re basically set:

1. Bangus (milkfish) — one big one, boneless if possible (saves tears)
2. White onion, diced for that crunch
3. Mayonnaise for richness
4. Soy sauce, just a glug
5. Calamansi or lemon for zippy acidity
6. Chili peppers (optional, depends how brave you feel)
7. Garlic, because, obviously This is your starting lineup. Some folks add bell peppers, others sneak in a splash of vinegar. It’s up to you. If you want other ideas for bangus, check out this Filipino marinated milkfish recipe to mix things up for meal prep days.

Preparing the Bangus

Alright, confession… this is the “ugh” part if your fish isn’t boneless. If possible, buy it butterflied and deboned (makes it a breeze). Otherwise, you’ll need to split, remove the backbone, and yank out those tiny bones. Also, I always do a pat-down with paper towel before seasoning. Drizzle on a pinch of salt and pepper. Some steam it first, others fry lightly—that’s up to you, but I stick with steaming to keep things simple (plus less oil on my shirt). The goal is flaky fish, not mush. Trust me: you want to see those pretty chunks show up in your Bangus Sisig.

Cooking the Bangus Sisig

Okay, here’s where it gets totally user-friendly. Just layer your prepped bangus into the crockpot bowl. Pile on the onions, garlic, and any peppers you crave. Lid on, low setting, and walk away. In about two and a half hours, you’ll smell magic. Take a fork, flake the fish right in the pot. Stir in the soy, mayo, and calamansi juice. Give it a taste, adjust if needed, then serve warm. Sometimes I brown a little on a hot pan at the end if I want those crispy bits. But honestly? It’s amazing straight from the slow cooker and means way less cleanup.

Helpful Tips

Don’t sweat the details—this recipe forgives experiments. I’ll toss in helpful tips:

1. For extra crispy texture, spread the cooked sisig onto a hot skillet for 3-4 minutes before serving. Absolute game-changer.
2. If you prep ahead, store extra in fridge containers. It reheats really well next day.
3. Want it even healthier? Use light mayo or swap for Greek yogurt. Trick your brain and your waistline.
4. Try topping it with a fried egg or more chopped onions (yup, breakfast vibes all day). Need more healthy ideas? Check out this healthy Bangus Sisig with onions and chili for a lighter twist you can bookmark.

Common Questions

Can I use frozen bangus?

Yep! Thaw it first and pat dry for best results.

Can I make this dish spicy?

Totally. Just add more chili or even a dab of chili crisp if you like the kick.

How long does cooked Bangus Sisig last in the fridge?

Usually two or three days—if it lasts that long without being scarfed down.

Is this dish good for kids?

Absolutely. Just skip the chili and use less soy sauce for little tummies. In fact, a few more kid-friendly Filipino recipes are over here and always a win.

What can I do with leftovers?

Honestly, roll them into tortillas for a wild breakfast wrap. Or stuff in pan de sal. So, so good.

Ready for a Cozy Filipino Meal?

If you’ve made it this far, just try the Filipino Crockpot Bangus Sisig and see for yourself. You’ll never look at milkfish the same way—and you might even rival a five-star restaurant on flavor, trust me! If you love fish cooked differently, the Spanish-style Sardines Bangus in Oil is an adventure itself. And for another spin, check out Delcious Bangus Sisig from What’s Cookin’ Chicago or the classic Bangus Sisig at Kawaling Pinoy for more tips. Now, who’s ready to hit the grocery store? Because lunch, dinner, or midnight snack—this recipe has you covered.

Print Recipe

Bangus Sisig

A cozy, easy recipe for Bangus Sisig made in a crockpot, offering comfort with minimal fuss and packed with flavor.

Prep Time30 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time3 hours hrs

Course: Dinner, Main Course

Cuisine: Filipino

Keyword: Bangus Sisig, comfort food, Crockpot Recipe, Easy Cooking, Fish Dish

Servings: 4 servings

Calories: 300kcal

Ingredients

Main Ingredients

• 1 large Bangus (milkfish), boneless if possible Butterflied and deboned preferred.
• 1 medium white onion, diced For added crunch.
• 1/2 cup mayonnaise For richness.
• 1 tablespoon soy sauce Adjust to taste.
• 1 piece calamansi or lemon For zippy acidity.
• 2 pieces chili peppers Optional, adjust based on spiciness preference.
• 4 cloves garlic Minced.

Instructions

Preparation

• If using a whole bangus, split, remove the backbone, and yank out any tiny bones.
• Pat down the fish with paper towels before seasoning with salt and pepper.
• Either steam the fish or fry it lightly to ensure a flaky texture.

Cooking

• Layer the prepared bangus into the crockpot bowl.
• Add the diced onions, minced garlic, and optionally the chili peppers.
• Cover and cook on low setting for about two and a half hours.
• Once cooked, use a fork to flake the fish in the pot.
• Mix in the soy sauce, mayonnaise, and calamansi juice; adjust seasoning as needed.

Serving

• Serve warm and enjoy it straight from the crockpot, or brown in a hot pan for extra crispy texture.

Notes

For extra crispiness, spread the cooked sisig onto a hot skillet for 3-4 minutes before serving. Store leftovers in fridge for up to three days and reheat well. For healthier options, use light mayo or Greek yogurt.