Bangus Sisig
A light and flavorful Filipino dish made with milkfish, perfect for those craving a healthier alternative to traditional sisig.
Servings: 4 servings
Calories: 350kcal
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.
Notes
For best flavor, let the sisig sit for a few minutes before serving. Store leftovers in a sealed container in the fridge for up to 3 days. Sizzle the leftovers before serving again for the best texture.