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