Bangus Sisig Recipes

BANGUS SISIG RECIPE

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.

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

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!