Bangus Sisig made of flaked milkfish, chopped onions, and chili peppers flavored with fresh citrus juice. Refreshingly tangy and slightly spicy, it’s delicious as a viand or appetizer.
The Filipino restaurant a few streets from my work, in my opinion, serves the best sisig in town. I am a frequent customer and one 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? The 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 today to replicate the sisig experience at home, sans pork.
Bangus Sisig is a Filipino dish made of flaked milkfish, chopped onions, and chili peppers bathe in fresh lemon juice and soy sauce. Like it’s pork counterpart, this fish version of sisig also makes a great viand or appetizer. It’s a quick and easy to make yet delivers amazing flavor.
For best texture, make sure to fry the milkfish lightly crisp and toss in the citrus seasoning just until heated through. Enjoy!
- 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
- 1/2 cup green bell pepper, seeded and chopped
- 4 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, turning as needed, until golden and slightly crisp. 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, bell peppers, and chili peppers. Cook until softened. Add lemon juice and soy sauce. Bring to a simmer.
- Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste. Serve hot.
First Published March 18, 2013.