Give your bangus a new flavor with this bangus sisig recipe. Try it now!
Bangus or milkfish is our national fish in the Philippines. Because it can be bred in farms, you can find this fish everywhere in the country. It is widely available. Despite the many bones, its white meat has a distinct taste. It is so good that people will take time to have it deboned. Have you heard of boneless bangus?
Sinigang na bangus is a popular dish, tangy and savory. How about when you get tired of having it? Then it is time for a new recipe! Here is our bangus sisig! Sisig is a Kapampangan dish made from parts of pig head and chicken liver. They said that sisig means to snack on something sour and salad. This dish is usually seasoned with calamansi and soy sauce. Although most commonly known as pulutan, sisig is perfect with rice!
Bangus sisig is the way to go with your leftover bangus. Inexpensive and healthy!
- Leftover Bangus
- 1 Small Slice Onion
- 5 cloves of Slice Garlic, Slice Ginger and 1 pc slice Chili
- Few of Salt and Pepper
- 3 pcs. Calamansi
- 1 tsp of Mayonnaise
- 1 tbsp Oil or Margarine for sauté
- 1 pc. Egg
- Removed the fishbone from bangus and cut the bangus into pieces. Set aside
- Chopped onion, garlic, ginger and chili finger.
- Heat the pan with oil or margarine. Then sauté the ginger and garlic for 30 seconds.
- Add the chopped onion and bangus, stir well.
- Add the chili finger and salt and pepper. Then stir well
- Add the egg, add the few mayonnaise and the calamansi, then mix well.
- Served while hot. Enjoy