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Bangus Sisig

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: Filipino
Keyword: bangus sisig, bangus sisig recipe, fish recipe, sisig recipe
Servings: 4 people
Author: Mia


  • 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!