Bangus Sisig Recipe is a Filipino dish that is mixed with chopped onion, chili peppers, milkfish, and seasoning sauces. This is a Kapampangan dish which is originated from a philippine province in the Island of Luzon called Pampanga. It is one of my favorite local dishes in the Philippines which is perfect to eat with rice.

While living in the Philippine, I notice there are several kinds of sisig recipes. These include pork sisig, tofu sisig, and other seafood sisig. These dishes are mostly found in restaurants and they are not readily available in any street foods.

The first time I tried this dish when I was in a local restaurant in Cebu city in the Philippines. While checking the food menu, I was very curious when checking sisig. I decided to order bangus sisig, and surprisingly, it is very delicious. This is one of the best and tastiest local foods I tried. I observed that when serving this food, they put in a sizzling plate where it continuously keeps the sisig hot.

Because I love this dish, I decided to cook my version of bangus sisig.

Ingredients of Bangus Sisig

When cooking Bangus Sisig, there are several ingredients you need to make this delicious food.

Firstly, you need a frozen boneless milkfish that are found in Asian grocery stores or a supermarket. In most grocery stores, they sell both marinated and non-marinated Bangus milkfish. I prefer to buy a non-marinated milkfish since I want to season my dish. However, if you don’t like to season your fish and you prefer to fry right away, then I think marinated milkfish will be more convenient for you.

In addition to that, I am using ginger, garlic, and onion. These are very important herbs to make sisig delicious. Also, to spice it up, I am using green chilies since it gives a nice aroma and a little spiciness of my dish. I love spicy food, and if you don’t like spicy, you can replace this with bell pepper.

The calamansi / lime and vinegar are used to provide the sourness of the milkfish. I used the vinegar for marinating the fish before frying in the pan and this is a must ingredient. Furthermore, I am using soy sauce to give a nice saltiness to my dish. Also, I am using mayonnaise and oyster sauce for adding sweetness and creaminess to my sisig. If you don’t like adding mayonnaise, you can just use sugar instead. Lastly, you need vegetable cooking oil for frying the fish and cooking the sisig.

Ingredients for Marinating the Milkfish

Although I mentioned the ingredients for bangus sisig, these are the important ingredients you need to marinate the milkfish before frying in the pan.

Ginger and Garlic
Oyster Sauce
Vinegar
Salt and Black Pepper
Vegetable Oil

To have a strong flavor of the milkfish, it is recommended to leave it marinated for 1 hour. However, in my experience, I just marinated for 15 to 30 minutes. The rest of the ingredients mentioned above are used to debone and flake the milkfish.

Step-By-Step Instructions

To cook this dish, you will first have to marinate the fish for 30 minutes to 1 hour. After that, add a lot of vegetable oil in the pan to fry the fish. Once the fish is cooked, debone and flaked the bangus.

Next, add oil in the pan, and once it is hot, add onion and green chilies. Stir it quickly for few minutes. Add garlic and ginger paste into the pan and stir it again. Later, add the flaked bangus into the pan and stir. Add soy sauce, mayonnaise, and lime juice and mix it well. Lastly, add the raw egg on the top bangus. Let it cooks for additional minutes in low heat with the lid on. You can either mix the egg with the shredded Bangus or leave it that way.

For full instruction of the bangus sisig recipe, here is the recipe index below