Not all of us here eat pork. It might be because of choice or religious belief – we totally respect that. But for us who indulge in pork, most will probably say that Sisig has been one of the greatest creations. Who can resist the inviting scent of this dish once you smell the aroma oozing from the hot plate? And Wait till you add some hot sauce and seasoning – magnificent isn’t it?
Although Pork Sisig might sound so perfect, we should still control our consumption because it can have negative effect on our health sooner or later. It was because of these not so good effects that other meat alternatives were tested to assemble this dish; one of them is bangus or milk fish – thus we have Bangus Sisig. So what exactly is bangus sisig? What you see is what you get: a delicious concoction of fried (almost toasted) milkfish, onion, ginger, chili, scallions, and seasonings cooked in perfection. The good thing with this dish is the fact that it is lower in fat and cholesterol compared to the pork counterpart (unless you add more chicharon), and it is also lower in calories. As for the taste, it is heavenly.
Are you ready to make your Bangus Sisig? This recipe is easier than you think. Before following all the steps listed below, you will need to prepare the milk fish first; this can easily be done by following our Fried Bangus Recipe. Once the fish is marinated and fried then you can start making this dish right away.
I tried having this with rice. In my opinion, it is best eaten with sinangag or garlic rice. Of course, this is also good to eat as it is – especially for pulutan. Aside from pork and fish, have you tried other sisig varieties? What are they and what do you think about them?
Try this Bangus Sisig Recipe and let me know what you think.
- 1 large boneless fried bangus, meat segragated and chopped
- 1 large red Onion, chopped
- ½ cup scallions, chopped
- 1 tablespoon chopped chili (labuyo or Thai chili)
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons ginger, minced
- 1 cup crushed chicharon (pork rind)
- ½ tablespoon mayonnaise
- ¼ cup unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Melt-in butter in a large pan
- Add the onion and cook for 3 minutes
- Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
- Add the bangus and then stir.
- Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes.
- Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
- Put-in the mayonnaise. Stir.
- Transfer to a serving plate. Serve.
- Share and enjoy!