Sizzling 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.

SIZZLING BANGUS SISIG

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!