Sisig has been one of the best creations in Filipino cuisine. It is delicious in many ways. There is also more than one way to make this dish. Bangus sisig is a good version that can be considered as an alternative to pork. It is healthier, yummy, and easy to prepare.
I personally define bangus sisig as a delicious concoction of fried or baked (almost toasted) milkfish with onion, ginger, chili, scallions, and seasonings cooked to perfection. It is low in fat and cholesterol compared to the pork counterpart (unless you add more chicharon). It is also low in calories.
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. You can also opt to bake the bangus as shown in the video below.
This dish is best eaten with sinangag or garlic fried rice. It can also be enjoyed by itself as an appetizer. You may also want to check out my recipe post on chicken sisig.
Try this Bangus Sisig Recipe and let me know what you think.
- 1 piece bangus fried or baked, and then flaked
- 1 piece onion chopped
- 1/2 cup scallions chopped
- 1 tablespoon chili pepper labuyo or Thai chili
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons ginger minced
- 1 cup crushed chicharon pork rind
- 1/2 tablespoon mayonnaise
- 1/4 cup unsalted butter
- 1 teaspoon garlic powder
- 1/2 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!