From the recipe collection

Bangus Sisig

Name: Bangus Sisig
Prep time: 25 min
Yield: 4
Cuisine: Filipino
Ingredients: 2 whole bangus, butterflied and deboned; Salt and pepper, to taste; 2 tablespoons oil; 1 large onion, finely chopped; 3–4 bird's-eye chilies, chopped; 2–3 tablespoons soy sauce; Juice of 4–6 calamansi or 2–3 limes; 2–3 tablespoons mayonnaise, optional

Milkfish flaked and tossed sisig style with onions, chilies, calamansi, and mayo.

Prep time: 25m
Cook time: 20–25m
Yield: 4

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Ingredients

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2 whole bangus, butterflied and deboned
Salt and pepper, to taste
2 tablespoons oil
1 large onion, finely chopped
3–4 bird's-eye chilies, chopped
2–3 tablespoons soy sauce
Juice of 4–6 calamansi or 2–3 limes
2–3 tablespoons mayonnaise, optional

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Method

Season the deboned bangus with salt and pepper.
Heat the oil in a wide pan and fry the bangus skin side down first until the skin is crisp, then flip and cook the other side until done.
Remove the bangus from the pan and let cool slightly, then flake the meat, discarding skin and bones.
Place the flaked fish in a bowl and add the chopped onion and chilies.
Season with soy sauce and calamansi or lime juice, then add mayonnaise if you like a creamy style sisig.
Mix gently so the fish flakes stay in small chunks rather than turning to paste.
Serve on a sizzling plate or regular plate with extra calamansi and chili on the side.

Ingredients

Method

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