The Filipino restaurant a few streets from my work, in my humble opinion, serves the best sisig in town. I am such a frequent customer and one who is too bent in her ways that the minute I enter the establishment, the owner already has my plate heaped with sisig even before I get to the food counter. What can I say? Her bits and pieces of fatty pig jowls and ears have me hooked line and sinker. If it wasn’t for Lent, Friday would have found me inside this hole-in-a-wall, shoveling in spoon after spoon of rice and sizzling sisig with gusto. But because it’s Lent, I decided this weekend to replicate the sisig experience at home, sans pork. Give this bangus sisig a try and please let me know what you think on the comments below.
|Bangus Sisig|| || |
- 1 whole bangus (milkfish)
- salt and pepper to taste
- 1 medium onion, peeled and chopped
- 3 cloves of garlic
- 1 teaspoon fresh ginger, peeled and minced
- ½ cup green bell pepper, seeded and chopped
- 4 to 5 Thai chili pepper, finely chopped
- juice from 2 lemons
- 2 tablespoons soy sauce
- Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook until golden brown, turning as needed to cook all sides. Remove from heat and drain on paper towels. Debone fish and flake meat.
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger and bell peppers. Cook, stirring occasionally, until limp and aromatic. Add lemon juice, soy sauce and chili peppers. Bring to a boil.
- Add flaked fish, stirring gently to combine. Cook until fish is heated through and liquid is reduced. Season with salt and pepper to taste. Serve hot.