Bangus Sisig Recipe: A Filipino Flaked Milkfish

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

Bangus Sisig Recipe

4 from 21 votes

Recipe by Saif Al Deen Odeh Course: MainCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

298

kcal

Bangus Sisig Recipe is a Filipino dish that is mixed with herbs, seasoning sauces, and milkfish which is perfect to eat with rice.

Ingredients

• 1 large boneless bangus / milkfish

• 2 tablespoon of soy sauce

• 1 large chopped onion

• 3 cloves of chopped garlic

• 5 green chilies

• 1 and 1/2 tablespoon of mayonnaise

• 1 tablespoon of calamansi or lime juice

• 1 egg

• 3 tablespoon of cooking vegetable oil

• Marinating the Milkfish

• 5 cloves of chopped garlic

• 1 teaspoon of ginger, minced.

• 4 tablespoon of vinegar

• 1 tablespoon of oyster sauce

• Salt and Black Pepper

• Vegetable Oil for frying the fish

Directions

• Add vegetable oil in the frying pan. Wait till the oil is hot
• Add the milkfish into the frying pan. Let it fry in low heat for 3 minutes each side or until it become light brown. Invert the fish and fry for another 3 to 5 minutes.
• Remove the bangus from the pan. Debone and flake the milkfish. Make sure every drop of bones are removed from the milkfish
• Add vegetable oil into the new pan. Once it is hot, add chopped onion and green chilies. Stir it for few minutes. Later, add chopped garlic and stir for 1 more minutes.
• Add the debone milkfish, and stir for less than 1 minute.
• Add soy sauce, mayonnaise, and lime juice. Mix it well.
• Add the egg on the top of the bangus. Cover the pan with the lid and cook it in a low heat for 1 more minute. You can optionally mix the egg with the sisig or you can just leave it that way before serving.

Notes

• If you don't like to seasoned the milkfish, you can buy the marinated bangus from a filipino grocery stores
• If you don't like to you use mayonnaise, you can add 1 tablespoon of brown sugar instead.

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Other Filipino Recipes

Sisig is an example of a Filipino dish, and if you are looking for other Filipino food, I have other recipes you may like to try at home.

• Chicken Pancit Canton
• Beef Lumpia
• Stir Fried Bitter Melon with Egg