Bangus Sisig
User Reviews
3.8
Bangus Sisig
Description
The preparation involves pan-frying milkfish pieces in hot canola oil until the skin is crisp and golden, then deboning and flaking the meat. Separately, onions, garlic, and chopped bell peppers are sautéed until softened but still crisp, preserving texture. Various chili peppers are included for heat, with an option to adjust spiciness by removing seeds and veins.
Calamansi juice and Knorr seasoning sauce are added to the cooked vegetables, introducing acidity and umami to the mixture. The flaked fish is gently folded in and heated through, allowing the flavors to meld without overcooking. Serving on a sizzling plate and garnishing with additional chilies highlight the dish’s lively, fresh character.
Bangus Sisig is typically served as an appetizer or main dish accompanied by rice or as a pulutan (bar snack), appreciated for its flavorful combination of textures and balanced heat and tang.
Substituting Knorr seasoning sauce with soy sauce is possible if unavailable. Adjust chili heat by removing seeds for less spice, accommodating different preferences.
Ingredients
- 2 milkfish whole, scaled, gutted, and cut into serving parts
- salt to taste
- black pepper to taste
- canola oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- ½ green bell pepper medium, seeded and chopped
- ½ red bell pepper medium, seeded and chopped
- 4 Thai Chili pepper finely chopped
- 2 finger chili siling haba, sliced thinly
- ¼ cup calamansi juice
- 2 tablespoons Knorr seasoning sauce
- salt to taste
- black pepper to taste
Instructions
- Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.
- In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp.
- Remove from heat and drain on paper towels. Debone and flake meat including the skin.
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,
- Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.
- Add calamansi juice and seasoning sauce. Bring to a simmer.
- Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste.
- Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.
Notes
- For milder heat, remove seeds and veins from chili peppers before chopping.
- If Knorr seasoning sauce is unavailable, substitute with 2 tablespoons soy sauce.
- Serve immediately on a sizzling plate to maintain crispness and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 48g | 96% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 625mg | 26% |
| Potassium | 879mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 65mg | 72% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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