Bangus Milkfish Sisig As Made By Señor Sisig Recipe By Tasty

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BANGUS SISIG RECIPE



Bangus Sisig Recipe image

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

Provided by Saif Al Deen Odeh

Categories     Main

Time 30m

Number Of Ingredients 13

1 large boneless bangus / milkfish
2 tablespoon of soy sauce
1 large chopped onion
3 cloves chopped garlic
5 green chilies
1.5 tablespoon mayonnaise
1 tablespoon of calamansi or lime juice
1 egg
2 tablespoon of cooking vegetable oil
1 tablespoon of vinegar
2 tablespoon of soy sauce
Salt and Black Pepper
Vegetable Oil for frying the fish

Steps:

  • 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 garlic. Stir it for few minutes before adding the chopped onion and green chilies.
  • Add the debone milkfish, and stir for less than 1 minute.
  • Add soy sauce, mayonnaise, and lime juice. Mix it well. Once done, set aside.
  • In an iron skillet, add unsalted butter. Wait till it melted
  • Add the flaked bangus, and make a small space in the center of the sisig so that you can add the egg. Do not stir or mix.
  • Transfer into the sizzling plate. Serve it with rice and calamansi.

Nutrition Facts : Calories 298 kcal, ServingSize 4 servings, Carbohydrate 17 g, Protein 16.1 g, Fat 18.5 g, SaturatedFat 4.4 g, Cholesterol 78 mg, Sodium 750 mg, Fiber 0.9 g, Sugar 7 g

SIZZLING BANGUS SISIG



Sizzling Bangus Sisig image

A healthier sisig made of bangus or milkfish. A perfect alternative to pork sisig that you can enjoy as pulutan or as a main dish for lunch or dinner.

Provided by Mella

Categories     Appetizer

Number Of Ingredients 16

500 grams / 1 large boneless bangus (milkfish) (see note 1)
salt and pepper
vegetable oil (for frying)
1 tbsp vegetable oil
2 tbsp butter
2 cloves garlic (finely chopped)
1 med-size red onion (finely chopped, divided)
1 med-size yellow onion
green and red chilies (chopped)
1 tbsp soy sauce
2 tsp liquid seasoning (add more to taste, see note 2)
ground black pepper (to taste)
2-3 tbsp calamansi juice (see note 3)
2 tbsp mayonnaise (add more, if preferred)
1 egg
green onion leaves (optional)

Steps:

  • Pat-dry both sides of the milkfish with a kitchen towel. Season with salt and pepper.
  • Heat 1-inch deep vegetable oil in a skillet (stainless or non-stick) over high heat. When you see a wisp of smoke, it should be hot enough. Add bangus skin side down. Fry until crispy and brown. Cook the other side until brown but not toasted. Let it cool.
  • Using two forks, flake the fish into small or large pieces. You can exclude the skin or use it as a topping.
  • In a large bowl, toss the fish, half of the red onion, yellow onion, garlic, and chilies. Set aside until ready to serve.
  • Heat vegetable oil in a sizzling plate/ cast iron pan or normal skillet over high heat. Add fish mixture followed by soy sauce, and liquid seasoning. Stir-fry for 1 to 2 minutes.
  • Add butter, calamansi juice, mayonnaise, and black pepper. Stir to combined. Taste and adjust seasoning as needed. Remove from heat.
  • Add egg, sprinkle remaining red onions. The residual heat will cook the egg while giving it a creamier texture. Serve and enjoy!

Nutrition Facts : Calories 316 kcal, Carbohydrate 2 g, Protein 26 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 87 mg, Sodium 561 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

BANGUS SISIG RECIPE



Bangus sisig recipe image

This Bangus Sisig recipe is easy to cook and very scrumptious to eat. Normally, the milkfish come steamed or fried then debone and flake marinade with soy sauce, vinegar, sugar, salt and pepper and can be prepared and served in a warm plate if a sizzling plate is not available.

Provided by Joost Nusselder

Categories     Main Course

Time 35m

Number Of Ingredients 7

2 pounds whole Bangus
1 tbsp vegetable oil
2 cups sweet onions (chopped)
birds eye chili peppers (chopped, to taste)
2 tbsp soy sauce
¼ cup calamansi juice
1 small red onion (finely chopped)

Steps:

  • Poach or deep fry fish. Debone and flake, or chop if deep fried.Set aside.
  • In a skillet, heat the oil and saute onions until very soft and light brown. Add chopped hot chili peppers and saute for a minute.
  • Transfer into a medium bowl. Add soy sauce, calamansi juice, and chopped red onions. Gently mix in the fish. Taste and adjust seasonings.
  • Transfer into a serving dish with chopped hot peppers, soy sauce, and calamansi on the side.

Nutrition Facts : Calories 321 kcal, ServingSize 1 serving

BANGUS (MILKFISH) SISIG AS MADE BY SEñOR SISIG RECIPE BY TASTY



Bangus (Milkfish) Sisig As Made By Señor Sisig Recipe by Tasty image

Bangus sisig is a modernized Filipino dish that incorporates fried bangus (milkfish) into a traditional sisig-style dish. You can serve this on a sizzling hot plate, or inside the fish skin, as shown here. Traditionally, the dish is served with steamed jasmine rice and beer or tropical juice.

Provided by Señor Sisig

Time 40m

Yield 1 serving

Number Of Ingredients 18

1 boneless bangu, milkfish - butterflied and backbone removed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 cloves garlic, smashed
2 tablespoons soy sauce
4 tablespoons sugar cane vinegar
2 cups canola oil, for frying
½ stick unsalted butter
½ cup scallion, chopped, plus more, sliced, for garnish
1 medium red onion, chopped, plus more for garnish
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 cup crushed chicharrones, (fried pork rinds), plus more for garnish
1 tablespoon red thai chile, plus more, chopped and whole, for garnish
1 tablespoon soy sauce
½ tablespoon mayonnaise
1 lemon wedge, for garnish
jasmine rice, steamed, for serving

Steps:

  • Marinate the bangus: Place the bangus in a shallow pan or plate. Season the flesh side of the fish with the salt and pepper. Top with the garlic, soy sauce, and vinegar. Flip the bangus so the flesh side is down and transfer to the refrigerator to marinate for 2-3 hours.
  • Make the sisig: Heat the canola oil in a large skillet over medium-high heat until shimmering.
  • Remove the bangus from the marinade. Carefully transfer to the hot oil and fry on each side, starting with the skin side down, for 3-4 minutes, until golden brown and crispy. Remove the fish from the pan and transfer to a wire rack set over a baking sheet. Let cool for about 10 minutes.
  • Once cooled, gently flake the flesh of the milkfish and transfer to a medium bowl, leaving the skin intact. Reserve the skin for serving.
  • Melt the butter in a medium nonstick skillet over medium heat. Add the reserved bangus flesh, chopped scallions, the red onion, ginger, and garlic. Stir and sauté for 1-2 minutes, until fragrant. Add the chicharrones, thinly sliced Thai chile, and soy sauce, stir to combine, and sauté for 1 minute. Add the mayonnaise, stir to combine, and cook for 1-2 minutes to marry the flavors.
  • Place the reserved bangus skin on a serving platter and top with the bangus sisig.
  • Garnish with red onion, the sliced scallions, chicharrones, chopped and whole Thai chiles, and a lemon wedge. Serve with steamed jasmine rice.
  • Enjoy!

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