Recipe for the Mouthwatering Bangus Sisig
The original sisig recipe is made from pig’s ears, cheeks, and snout with lots of onions and chilies. It’s one of the best-loved appetizers by the Filipinos and is served in most restaurants, bars, and cafeteria throughout the country. Why not, it’s tasty, crunchy, and just oozing with deliciousness!
But no matter how toothsome sisig is, it’s not advisable to eat too much of it for health reasons. Aside from the fact that you can’t be sure if it’s handled properly before cooking as pork parts used in this dish require thorough cleaning, the dish’s components are not so good for your health.
But you know how ingenious Filipinos are. Just because the pork sisig is not so healthy and you were told by your strict doctor not to eat too much of it doesn’t mean you have to give up your favorite dish. As the saying goes, if there’s a will, there’s a way.
It’s exactly the reason we have bangus sisig recipe, a healthy alternative of pork sisig. It may not be as yummy as the original sisig recipe, but the flavor can certainly hold on its own.
So for those who have been drooling over sisig for a while now but can’t eat it for the same reasons stated above, here’s a healthier option for you. Besides, it’s now Lenten season, it pays to learn non-pork dish other than fried fish, right?
Bangus Sisig Ingredients
- 1 whole bangus (milkfish)
- Salt and pepper to taste
- 1 medium onion, peeled and chopped
- 3 cloves of garlic
- 1 tsp fresh ginger, peeled and chopped
- ½ cup green bell pepper, seeded and chopped
- 4 to 5 chili pepper or siling labuyo, finely chopped
- 2 lemons or calamansi
- 2 tbsp soy sauce
- Sprinkle bangus with some salt and pepper to taste.
- Pour oil into a pan until it’s about an inch deep and fry the fish over medium heat. Once cooked (golden brown), remove from the pan and transfer to a plate with paper towels to drain the excess oil.
- Debone fish and flake the meat.
- Place the skillet on the stove and put 1 tablespoon cooking oil. Saute garlic, onion, ginger, and bell pepper for about 3 minutes or until limp. Squeeze the juice out of the lemon and add to the pan, as well as the soy sauce and chili peppers. Stir continuously for another 3 minutes.
- Add the flaked fish and mix slowly but thoroughly.
- Continue cooking until liquid is reduced. Sprinkle some salt and pepper.
- Remove from the heat and transfer to a serving plate.
- Serve hot.
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