Bangus Sisig made with flaked milkfish, chopped onions, chili peppers, and fresh citrus juice. Tangy, savory and spicy, it’s delicious as an appetizer or main dish.
The Filipino restaurant a few streets from my work, in my opinion, serves the best sisig in town. I am a frequent customer and almost always order the same thing that the minute I enter the establishment, the owner already has my plate heaped with the meat even before I reach 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 weren’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 with milkfish, chopped onions, bell, and chili peppers. The fish is first fried until crispy, deboned and flaked, and then bathe in fresh calamansi juice and seasoning sauce for a medley of tangy and savory tastes.
Like it’s pork counterpart, fish sisig delivers fantastic flavor and makes a great main dish or appetizer. But unlike the pork face traditionally used in this Kapampangan delicacy, bangus is quicker and easier to prepare. Plus, it’s more budget-friendly and healthier to boot!
- Clean the insides of the fish well to remove bitterness from the innards. Drain well and pat dry to lessen splattering when fried.
- Although you can fry the fish whole, I like to cut it into serving parts for more crunchy edges. Use enough oil when frying to ensure a nice brown and crisp.
- You can grill or bake the fish if you want to trim down the fat. However, I find frying the fish gives a better texture and the crispy skin can also be used.
- Bangus flesh has a lot of small bones that need to be picked. To skip the deboning, swap with other meaty fish such as tilapia or salmon.
- If you can’t find Knorr seasoning sauce, substitute two tablespoons soy sauce.
- The recipe uses 4 Thai chili peppers and two large finger chilies, which gives the dish a delicious kick of spice. If you prefer less heat, scrape the veins and seeds before chopping the peppers.
- Serve the sisig on a preheated sizzling plate and top with egg, if you wish. For food safety, I prefer to fry the egg over easy before adding it on top as the sisig might not be hot enough to cook it.
Want more ways to enjoy sisig? Try my sizzling tofu recipe a la Max’s restaurant!
- 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
- salt and pepper to taste
- canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 medium green bell pepper, seeded and chopped
- 1/2 medium red bell pepper, seeded and chopped
- 4 Thai chili peppers, finely chopped
- 2 finger chili peppers (siling haba), sliced thinly
- 1/2 cup calamansi juice
- 1/4 cup seasoning sauce (Knorr)
- salt and pepper to taste
- Rinse milkfish to remove innards and drain well. Pat dry and season 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 nicely crisp.
- Remove from heat and drain on paper towels. Debone and flake meat including the skin.
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,
- Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.
- Add calamansi juice and seasoning 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.
- Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.
- For less heat, scrape the veins and seeds before chopping the peppers.
- If you can't find Knorr seasoning sauce, substitute 2 tablespoons soy sauce.