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Sizzling Bangus Sisig

With a great percentage of Filipinos becoming more health conscious, Pinoy dishes are echoing the trend whether in restaurants or at home.


Even the most sinful of the Filipino specialties are having angelic versions of their by using healthier alternatives to their mostly meat counterpart.


Enter SISIG. This cholesterol laden sizzling dish from Pampanga made with pork meat and liver plus many others in between has found itself having healthier versions with the use of fish, veggie-meats, vegetables or tofu.



So here's a simple recipe for a delicious BANGUS SISIG.

INGREDIENTS
  • 2 whole bangus (milkfish), scaled, gutted, and halved butterfly cut
  • 1 large onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • Salt and pepper to taste
  • oil
  • 2 finger chili peppers (siling haba), sliced thinly
  • Juice from 10 calamansi fruits, adjust
  • ¼ cup seasoning sauce like Knorr, adjust

HOW TO COOK BANGUS SISIG
  1. Wash and pat dry the slices of bangus
  2. Season with salt and pepper.
  3. Fry the bangus until golden and nicely crisp.
  4. Remove from heat and drain on paper towels.
  5. Flake the fried bangus removing the fishbones including the skin.
  6. In a skillet over medium heat, heat about 1 tablespoon oil.
  7. Saute onions and garlic and cook until slightly softened.,
  8. Add chili peppers and cook, stirring regularly, until tender-crisp.
  9. Add calamansi juice and seasoning sauce. Bring to a simmer.
  10. Add flaked fish, stirring gently to mix the flavors.
  11. Cook just until fish is heated through. Season with salt and pepper to taste.
  12. Transfer to a sizzling plate and garnish with more chopped chili peppers and/or onions and/or fresh egg.
  13. Serve with more kalamansi.



Just like most recipes, the measurements are guides on how to make this sizzling bangus sisig. You may tweak the recipe and add twists of your own.


I like the bangus to be really toasted as it gives a crisp and delicious crunch in every bite. Bellpeppers can also be added on top of the chili peppers. And this bangus sisig always tastes good with a hot cup of rice.

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