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–+ servings
Finish dish of bangus sisig in a sizzling platter with red chili, chopped green onions and rice.

Bangus Sisig Recipe

Jomelyn Mauermann
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.
5 from 11 votes
Print Pin
Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, lunch, Main Dish
Cuisine Filipino
Servings 3 servings
Calories 519 kcal

Equipment

1 skillet
1 sizzling plate

Ingredients
  

  • 1 pound boneless milkfish seasoned or unseasoned
  • ½ cup cooking oil
  • 4 cloves garlic minced
  • 1 medium yellow onion chopped
  • 3 tablespoons mayonnaise
  • 3 tablespoons soy sauce more if using unseasoned fish
  • 2 large red chili sliced
  • 2 large green pepper sliced
  • ½ cup chicharron crushed
  • ½ teaspoon black pepper
  • 3 slices lemon

Instructions
 

  • In a frying pan or skillet, heat cooking oil on medium heat. Fry the fish until the edges are all crisp and golden brown, then flip and fry the other side. Transfer into a large dish and flake using two forks. If you love the skin, you can include it but be sure to remove all the bones.
  • Using the same frying pan or skillet over medium heat, heat about 2 tablespoons of oil. Cook onions and garlic and cook until aromatic, stirring often.
  • 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 lemon or calamansi and enjoy.
  • To make it fancier and more special, you can serve this with a sizzling plate. 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.

Notes

Recipe Notes:

    • To reduce splatter when frying the fish, use a paper towel to pat dry 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.
    • If you have any feedback, please give me a comment and a review. 

Nutrition

Serving: 3servingsCalories: 519kcalCarbohydrates: 14gProtein: 7gFat: 50gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 10mgSodium: 1188mgPotassium: 413mgFiber: 3gSugar: 6gVitamin A: 706IUVitamin C: 139mgCalcium: 40mgIron: 1mg
Keyword Bangus sisig, Sisig Bangus
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