Take this one, for example. I bet we all are very accustomed to “sisig”. When we hear the word, we automatically think of the pork variation of the dish. Little do we know that there is a seafood variety of sisig! What about a spicy and savory bangus for y’all? Let’s learn how to make BANGUS SISIG!
What You Need
- 1 whole bangus (milkfish)
- 1 medium onion, peeled and minced
- 3 cloves of garlic
- 1 tsp fresh ginger, peeled and minced
- ½ cup green bell pepper, chopped (seeds removed)
- chili pepper, finely chopped
- juice from 2 lemons
- 2 tbsp soy sauce
- salt and pepper to taste
What To Do
- Rub salt and pepper to the bangus and let it sit for a few minutes. In a pan, pour about an inch deep of oil and put it at medium heat. Fry the fish, turning when needed. Make sure it is golden color and slightly crisp.
- When cooked, remove from the pan and drain on paper towels. Flake the meat and don’t forget to remove every single bone of the fish.
- In a separate skillet on medium heat, sauté onions, garlic and ginger in 1 tablespoon of oil. When the garlic is toasted and the onions become translucent, add in the bell pepper and chili pepper. Cook until the bell pepper is soft but still slightly crunchy.
- Pour in the soy sauce and lemon juice. Simmer.
- Add the flaked fish. Be careful in stirring as you don’t want to crush them in smaller pieces.
- Cook until the fish is heated. Add salt and pepper to your liking. Serve hot and top with egg if preferred.