Bangus sisig is a Filipino sisig dish, where bangus fish meat is cooked with onion, garlic, calamansi, mayonnaise, soy sauce, butter, chilies, oil, liquid seasoning and chicharon. With the use of fish like milk fish, one can enjoy more unsaturated fats and omega fatty acids which are good for the health.
#bangus #sisigrecipe
Written recipe at [ Ссылка ]
INGREDIENTS
1 large milk fish
1 medium onion (chopped)
2 cloves of garlic (minced)
2 tablespoons fresh calamansi juice
2 tablespoons mayonnaise
1 tablespoon soy sauce
4 tablespoons butter (or margarine)
2 pieces green chilies (chopped)
1 piece red chili (chopped)
oil (for frying)
1 teaspoon liquid seasoning (optional)
1/2 cup crushed chicharon (optional)
Directions:
Wash and prepare the bangus. Pat dry a little then season with salt and pepper on both sides.
Heat some oil in a pan. Add the milkfish with the skin side on and then let cook until brown and crispy. Flip the fish to cook the other side. Once golden brown and crispy, transfer to a paper towel to drain excess oil and to cool down a little. Set aside.
In a small bowl, combine the mayonnaise, black pepper, soy sauce, calamansi juice and liquid seasoning (optional). Combine until well mixed then set aside.
When the milkfish is warm enough to handle, start flaking them using your hands. Get the flesh and transfer to a bowl. Be careful not to ruin the skin, head and tail. Set them aside.
Melt a tablespoon of butter in a pan. Add the fish flakes and saute for a few minutes. Add the mayonnaise mixture and toss to mix well.
Once the sauce has been fully sipped in, add the onions, and the green and red chilies. Mix for a few seconds only. Optionally, you can add some crushed chicharon for some added crunch. Mix well before turning the heat off.
Heat a sizzling plate (or a pan) and melt some butter. Place the bangus skin and head. Add the bangus sisig and top it with more onions and chilies.
Serve the bangus sisig with calamansi on the side while still sizzling. Enjoy this as an ulam to hot steaming rice or as a pulutan to some ice cold beer. Yum!
