Bangus Sisig Recipe
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.
Watch How to Make It
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Bangus Sisig
Ingredients
- 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, this is optional
- 1 cup crushed chicharon pork rind
- 1/2 tablespoon mayonnaise
- 1/4 cup unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- 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!
Floriane says
I used frozen swai from Publix and fried it in oil with before following the rest of the recipe. SO GOOD WITH WHITE RICE!!!
Ely Mainar says
Banjo,on your sinuglaw recipe can you add green mango and fresh coconut milk to your tuna. That is how we make our kinilaw in Iloilo.
Vanjo Merano says
Yes, definitely. I love that version too.
Dorcas Villagracia says
I like your recipes
Vanjo Merano says
I appreciate it.Thanks for visiting.
Anne says
taste good!
Vanjo Merano says
Glad you like it, Anne!
Leonida says
Hi Vanjo ? Since I watched you cooking I learned how to cook many kinds of recipes. Thank you . It helps a lot to us. You are the best. I now cook for my grandkids.
Vanjo Merano says
Thanks too for trying our recipes, Leonida. Have a great day!
Annie says
Your cooking instruction is easy to follow.
Vanjo Merano says
Thank you, Annie! I always aim to keep my cooking instructions clear and easy to follow so home cooks can enjoy the process as much as the result. I appreciate you taking the time to leave a comment and hope you try more recipes here.
Ray says
I’ve tried it with Cod Fish and it was very successful. That make me think that any white fish will do.
Vanjo Merano says
That is great to hear, Ray. Cod is a good choice, and you are right, most firm white fish work well for this recipe. The key is to use fish that can hold its shape while cooking. Thank you for sharing your experience.
Em Martinez says
Hello po sir Vanjo. This recipe is really great. However, there’s a slight hiccup in the ginger part. Ginger was not part of the ingredients and video, but it was added in the step 3. I just noticed
PS. I’m your number 1 fan!
Vanjo Merano says
Hello Em. Maraming salamat for pointing that out and for the kind words. You are absolutely right about the ginger, and I appreciate you catching it. I will review and update the recipe to avoid any confusion. Thank you for your continued support. I truly appreciate you being a fan.
Regina Salazar says
Hello Vanjo, I just googled your Bangus Sisig recipe and noticed your video didn’t include ginger when you made it as opposed to what it says on the recipe. Is it an option? Also, often times, only (marinated) Daing na Bangus is available in the store. Can I use this or will it change the taste of the sisig? Appreciate your response. Thank you.
Regina
Connecticut, USA
Vanjo Merano says
Hello Regina, thank you for reaching out and for watching the video.
You are correct. Ginger is optional for this Bangus Sisig recipe. I sometimes include it in the written instructions as an option to help reduce any fishy smell, but the dish will still turn out great without it, just like in the video.
You can also use daing na bangus if that is what is available to you. Just keep in mind that it is already marinated, so it will have a slightly saltier and tangier flavor. I recommend rinsing it lightly and adjusting the seasoning toward the end of cooking so the sisig does not become too salty.
I appreciate your support all the way from Connecticut. Thank you for taking the time to write, and I hope you enjoy the recipe.
rizza says
How long should I bake the bangus prior to flaking? Good recipe by the way!
Vanjo Merano says
Thank you, Rizza. I am glad you enjoyed the recipe.
You can bake the bangus at 375°F for about 15 to 18 minutes, or until the fish is fully cooked and flakes easily with a fork. Let it cool slightly before flaking to make it easier to handle.
Cecile says
Perfect bangus dish for my husband, grandkids, and me! Many thanks, Vango!
Lala says
i made this bangus sisig for our family dinner and it was so easy. And everyone loved it. Some wanted it with calamansi so i just had a bowl of clamansi and soy sauce on the side. Looking foreard to making another batch soon. Thank you for sharing your recipes.
Vanjo Merano says
My pleasure Lala, glad that all went well. I agree with you, calamansi adds freshness to the dish.
lea santos says
hello vanjo,
ur website are so amazing. i liked all ur recipe. I hipe u can post also how to make a macapuno tart.
Thanks
Lea
Eva says
Your website is awesome. I love cooking and this is one of the best recipes I’ve tried so far. Keep up the good work posting good and delicious recipes.
Vanjo Merano says
Thanks for your feedback, Eva!
Sharon says
I love your website! Thank you! I just made this and used catfish instead. Publix does not have or has not even heard of Bangus (Milkfish)!
Mila says
I will definitely try this one. It looks delicious. At least nowadays, there are boneless bangus already available in Filipino stores here in Canada.
I have tried your maja blanca & it was so delicious.
Thank you very much.
Mila
Ringo says
Hello, thank you for this wonderful recipe..
I would love to try this for our next meal…
Ringo
Jake says
This is something new to me. Sisig na bangus. I will definitely try it. Thanks Vanjo!
Fritz Andri Krauss says
Hello Kuya,
Thank you so much for posting another interresting and super yummy recipe. Will try to cook this for my dad. Can I use grilled bangus instead of the fried one? Thank you so much and more power!