There is pork sisig and then there is bangus sisig. This flaked milkfish sisig is an offshoot of the well-loved Filipino dish. A healthier version that is so tasty and easy to make.
Just like sizzling tofu and pork sisig recipes, this is best served on a sizzling plate. I have to say, this fish sisig can hold it’s own when it comes to flavor. As a family of meat-lovers, this fish recipe has it’s special place in our hearts and of course our tummies!
Why use bangus or milkfish?
Milkfish, though bony, has mild tasting meat which makes it great for absorbing flavors. Even with just some sprinkling of salt can turn it into a delicious fried meal. The fish skin when fried is so crispy and flavorful which I then cut up into small pieces and add to the sisig. Having said that, let’s not forget how healthy it is. It has vitamin B6, B12, and very good source of protein.
How to prepare the bangus?
Preparing the milkfish or bangus for sisig is not as complicated as you might think. You can even use frozen bangus but for better results, I suggest fresh ones. To start, place the bangus in a chopping board belly down. Using a sharp knife cut/slice the back of the fish starting from its tail up to its head.
Open up the fish like a book and remove innards. With the knife, carefully remove the vertebrae by slicing through the meat. Finally use tweezers to remove any visible pin bones you can find. Wash it thoroughly and air-dry for a couple of minutes. Season with salt and fry the bangus until the skin is crispy and the meat is golden. Flake the fish using two forks then cut the skin into small pieces with a scissor.
Tips for cooking sisig
You can bake the fish if you do not fancy frying. Bake the bangus for 10 minutes or until golden.
Grilling the fish is another option specially if you have the place for it. After preparing the fish, grill until cooked through.
Chicken liver was added in this recipe to give it a more of a sisig taste but is optional.
Adding pork cracklings or chicharon gives the dish more texture but can also be omitted if you want a fish-only dish.
Mayonnaise is an essential ingredient for bangus sisig so it will not be dry. Unlike pork sisig where you can remove mayonnaise since the pork renders fat.
The secret ingredient is always LOVE
YOU MIGHT ALSO LIKE:
Tinapa or smoked fish served with ensalada is just my perfect kind of meal. Mackerel fish brined for a couple of days for full on flavor! The best part is you don’t need a smoker to make this Filipino native delicacy.
Pork sisig is a popular in the Philippines as pulutan (food eaten with alcoholic drinks) but also served as the main course.
- 1 medium bangus (fried or baked then flaked)
- ¼ cup chicken liver
- ¼ cup pork crackling / chicharon (crushed)
- 1 small white onion (chopped)
- 1 small red onion (chopped)
- ½ tbsp mayonnaise
- 3 pcs bird's eye chili (chopped – add more if needed)
- 2 tbsp soy sauce
- 2 tbsp lemon juice (or calamansi juice)
- salt and pepper (for seasoning)
- ¼ cooking oil
- After preparing the fish, season with salt and fry the bangus until the skin is crispy and the meat is golden. Flake the fish using two forks then cut the skin into small pieces with a scissor. Set aside.
- Using the same pan, fry the chicken liver until cooked through. Let cool down completely then slice into small cubes.
- In a bowl add flaked bangus, chicken liver, chicharon, onion, chili, mayonnaise, soy sauce, and lemon juice. Toss until all ingredients are combined. Season with salt and pepper according to preference.
- Heat sizzling plate on a stove. When hot enough, melt 2 tbsp. butter. Transfer bangus sisig in the sizzling plate and serve. Bon appetit!