No need to introduce sisig as it is one of the most popular and most adapted Kapampangan cuisine all throughout the country. As the recipe reaches its peak, many variations has taken off and one of them is considered "healthy" alternative as it involves seafood - bangus or milkfish. And there are as many ways of making bangus sisig as there are for the original pork sisig. Just choose one that fits your own taste!
- 1 large Bangus (boneless, to make it easy) or some left-over bangus (grilled,fried or even pinamalhan)
- 4 cloves garlic, chopped
- 1 large Onion, chopped
- 1 thumb-sized garlic, finely chopped
- 2 Tablespoons Soy Sauce
- 1/4 cup vinegar or juice from 5 calamansi or 1/4 cup water with tamarind powder mix (just adjust the sourness)
- 2 pcs siling labuyo or chili powder (optional)
- Salt and Pepper
How to make Bangus Sisig
- Boil bangus in water (1/2 cup or just enough to cover) and salt for 5-7 minutes.
- When done, let it cool then flake or slice into chunks then set aside
- In a pan, heat oil (1-2tbsp) and saute garlic, ginger and onion.
- Add bangus, soy sauce and vinegar (or calamansi or tamarind "water") then simmer it for 10 minutes or until it's almost dry.
- Season with salt and pepper. Drizzle with 1 tablespoon (or more) oil then add chilies/chili powder and/or more onions.
- Serve in a sizzling plate, garnish with spring onion and top with mayonnaise, if desired