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VICTORIAS FOODS RECIPE : Bangus Sisig

It's another week after Ash Wednesday amidst CoViD-19! And just in time for abstinence/fasting is another bangus recipe which is both familiar at the same time new and sort of experimental.


Familiar, as it is Bangus Sisig which we have cooke and tasted many times since yet new and experimental as this is made using Spanish-style canned Bangus.



This is another delicious recipe from the kitchen of Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant partnering with Victorias Foods Corporation in creating special recipes.


With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.



And just in time for Semana Santa, here's a surely delicious Sisig creation concocted by Chef Tope using Victorias Spanish-style Bangus in Soya Oil.


Ingredients
  • 4 cans Victorias Hot Bangus in Soya Oil, drained
  • 1/4 cup finely chopped onions
  • 2 tbsp finely chopped ginger
  • 1/4 cup finely chopped red bell pepper
  • 1/4 tsp vinegar
  • 1/4 tsp seasoning
  • 4 Tbsp mayonnaise
  • 4 Tbsp vegetable oil
  • salt and pepper to taste
  • 1 whole calamansi
  • 1 bird's-eye chili

Procedure

  1. Roughly chop the drained Victorias Hot Bangus.
  2. Heat oil and sauté the ginger, onion, bell pepper and chopped hot bangus.
  3. Add seasoning and vinegar. Season with salt and pepper.
  4. Add mayonnaise and garnish with calamansi and bird's eye chili before serving.
The use of canned Bangus in the recipe creates a a new take in making this seafood sisig. It's Spanish-style seasoning will certainly give this dish a new taste dimension.


Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.

Victorias Foods Corporation (VFC) is a company primarily engaged in the businesses of canned fish and meat processing. READ MORE


And to maintain freshness, VFC continues to source its meat and fish only from the province of Negros.

The company introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.

  • Bangus Fried Rice
  • Misua Sardine with Bokchoy and Patola
  • Egg Salad and Sardine Toast
  • Bangus Sisig
  • Sardine Pasta with Sun-dried Tomatoes and Kangkong
  • Creamy Bangus Dip with Crackers
  • Sardine Fries with Tartar Dip
  • Bangus Bruschetta
  • Bangus Lumpia
  • Sardine Toast with Calamansi Mayo
  • Bangus Pancit
  • Bangus Mozzarella Sticks
  • Sardines Tomato Pizza
  • Sardine Paella
  • Ginata-ang Langka with Hot Bangus

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