Bangus Sisig

Bangus Sisig is made with flaked milkfish, red chilis, green peppers, and aromatics, then drizzled with citruses such as lemon or calamansi to balance out the flavors. It’s tasty, savory, and spicy that is sure to hit the spot! It's simple and easy to make as an appetizer or main dish to pair with cooked warm rice.

Because I miss Dagupan City where I lived for so long and where the best Bonoan bangus or milkfish is located, I am re-inventing a super yummy Filipino dish called sisig. Authentic sisig is made out of different types of fatty pork cuts but today I am sharing a healthier bangus sisig which is made with milkfish.

Why you will love this recipe

• This dish is a healthier version of authentic pork sisig. Because instead of using a fatty cut of meat to make the sisig, we are going to use milkfish (bangus) which is lower in bad cholesterol and fish are good sources of omega-3 and protein.
• It is way easier to make fish sisig since fish takes a shorter amount of time to prepare and cook.
• It's a versatile dish, meaning you can eat it as an appetizer, side dish, or main dish to go with steamed rice.
• If love this recipe, don't forget to check my:
  • Sisig Tuna Recipe
  • Sisig Tofu Recipe
  • Fried Daing na Bangus (Marinated Milkfish) Recipe
  • Beef Lumpia Recipe
  • Pork Lumpia Recipe

Ingredients

It is great to make this dish on your own and knows what ingredients you are adding to your own food. For the full list and measurement of bangus sisig ingredients, refer to the recipe box below. Meanwhile, here is a photo with some details.

• Boneless Bangus - You can find store-bought boneless bangus (boneless milkfish) in the frozen section of Asian Stores or International Supermarkets abroad. Im using my marinated milkfish recipe to prepare my bangus. In the Philippines, it is available in all wet markets and supermarkets nationwide.
• Aromatics - Fresh minced garlic and chopped onions boost the flavors and aroma of the fish sisig You can also use onion powder and garlic powder but you only need about a quarter of a teaspoon because aromatic powders are more potent.
• Soy sauce - It tastes salty and nutty with dark color, soy sauce is commonly used in most Asian Cuisine. We use this to season and enhance the flavor of the sisig na bangus.
• Mayonaise - To add richness and creaminess to the dish. We love both with mayonnaise and without mayonnaise bangus sisig.
• Spices - Adding hot and spicy to the dish but you can skip this if you prefer a mild taste and use bell pepper instead. I use red Thai chili and green Serrano pepper with black ground pepper.
• Chicharron - To add a crunchy texture.

Instructions

Step 1. In a frying pan or skillet, heat cooking oil over medium heat. Fry the boneless bangus until the edges are all crisp and golden brown, then flip and fry the other side.

Step 2. Transfer into a large dish and flake the fried milkfish using two forks. If you love the skin, you can include it but be sure to remove all the bones.

Step 3. Using the same frying pan or skillet over medium heat, heat about 2 tablespoons of oil, and discard the rest of the oil. Saute onions and garlic and cook until aromatic, stirring often.

Step 4. Add the flaked bangus, mayonnaise, soy sauce, red chili, and green pepper. Stir until everything is well blended. Taste test and adjust your seasoning accordingly. Cook for about 2-3 minutes or until warm thoroughly. Garnish with chopped green onions and a slice of citrus such as lemon or calamansi and enjoy.

Optional. To make your sisig na bangus fancier and more special, you can serve this with a cast iron sizzling plate. It will help the dish to stay warm for a little longer. To do this, heat the sizzling plate with some butter or margarine on the stovetop until warm through. Transfer the cooked bangus sisig. Then serve with green onions and lemon on top and enjoy with warm white rice.

Helpful Tips

• To reduce splatter when frying, use a paper towel to pat dry the fish as much as possible. You can use Frying Pan Grease Splatter cover to protect you from oil splashes. 
• To substitute milkfish, you can also use fresh or canned tuna. Do not forget to check my tuna sisig recipe for the best result.
• To store the leftover fish sisig, let it cool completely. Transfer into a glass container and keep it in the fridge for 3 days.

What goes well with this dish

This sisig bangus is perfect as an appetizer, side dish, or main dish for breakfast, lunch, and dinner that goes well with:

• Cooked White Rice
• Garlic Fried Rice (Sinangag)
• Salted Egg Salad with Tomato
• Mushroom Vegetable Fried Rice Recipe