Bangus Sisig
A lighter take on the classic Filipino sisig, using milkfish for a healthier alternative that's rich in flavor yet easy on the body.
Servings: 4 servings
Calories: 300kcal
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.
Notes
For a fresh touch, serve with extra calamansi halves and fried garlic bits as garnish. Enjoy guilt-free with great flavor!