A healthy-ish sisig made of bangus or milkfish. It’s savory, and creamy, with a hint of sourness from calamansi. You’ll be surprised how delicious it is. A perfect alternative to pork sisig that you can enjoy as pulutan or as a main dish for lunch or dinner.

Filipino Sisig made of Milk Fish with egg

Sizzling Bangus Sisig

The first time I had bangus sisig was in a restaurant in Dagupan, Pangasinan. When I saw it on the menu, I was intrigued and wondered how it would compare to the classic pork sisig. When came to our table and it smelled so delicious! I knew right and there that I was going to love it.

And I was right! The sisig flavor was definitely there even if it was made of fish. It was so good!

If you’re looking for a “healthier” version of sisig then this recipe is for you.

What you need

Here’s what you need to make this Filipino dish:

Milk FIsh-onions-calamansi-butter-mayonnaise-soy sauce-chili

You’ll find the ingredients similar to my pork and chicken sisig recipe with a few additions that brings the whole dish together.

  • Boneless Bangus (Milkfish) – you can find this in the frozen section of Filipino stores and some Asian supermarkets.
  • Soy sauce – to be used as a marinade for the chicken.
  • Calamansi – substitute with lime or lemon juice if not available.
  • Red and yellow onion – gives a sweet and tart flavor
  • Liquid seasoning sauce – the secret ingredient to make the best-tasting sisig. Highly, highly recommended!
  • Chili Peppers – use mild green chilies (siling haba) or add Thai chili peppers if you like it spicy!
  • Mayonnaise – don’t skip this, please. I know authentic sisig doesn’t use mayonnaise but it really just brings makes the sisig really good.
  • Butter – for extra flavor and a good compliment to the bangus flavor.
  • Egg – add while sisig is still warm. So so good!
Filipino Sisig made of Bangus Milk Fish

How to make Sizzling Bangus Sisig

Nothing complicated. If you’re serving this for a big party, it’s good to prepare and chop all the ingredients beforehand.

Part 1: Prepare the Bangus

  1. Fry the boneless bangus until golden but not toasted. Alternatively, you can also cook in the oven or air-fryer at 200 C/ 400 F until lightly brown.
  2. Flake the meat into large or small chunks, depending on your preference.
  3. Place flaked bangus, chopped onion, garlic, and chilies together in a bowl.

Part 2: Cook and Serve

  1. Heat a sizzling plate or pan (cast iron or stainless) over high heat with a tablespoon of canola oil.
  2. Pour the bangus sisig mixture. Stir-fry then season with soy sauce and liquid seasoning. Add butter, calamansi juice, mayonnaise, and black pepper.
  3. Remove from heat then add egg just before serving. The residual heat will cook the egg while giving it a creamier texture.

Sisig is best served freshly cooked. Pair it with rice or eat it on its own with your favorite beverage. I personally love it as a main dish for lunch or dinner.

Variations and Substitutes

  • Salmon – You can use salmon as a substitute for bangus. It will of course have a different flavor profile.
  • Red Bell Pepper and Green bell pepper – Chop into small pieces. This will add a hint of sweetness and fruity flavor.
  • Scallions/ Green onion leaves – sprinkle on top for garnish.
  • Chicken Liver – Pan-fry in hot oil over medium heat for 2 minutes on each side until browned. Chop into small pieces then add to the bangus sisig mixture.
  • Fresh Ginger – Adds another layer of flavor to the dish. Finely grate or chop into small pieces.

Try my other sisig recipes…

Must try fish recipes…

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Filipino Milkfish Sizzling Sisig with egg

Sizzling Bangus Sisig

5 from 2 votes
A healthier sisig made of bangus or milkfish. A perfect alternative to pork sisig that you can enjoy as pulutan or as a main dish for lunch or dinner.
Servings4 servings
preparation time10 minutes
Total cooking time15 minutes


  • Sizzling Plate


Bangus (milkfish)

  • 500 grams / 1 large boneless bangus (milkfish) (see note 1)
  • salt and pepper
  • vegetable oil (for frying)

Other ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 2 cloves garlic (finely chopped)
  • 1 med-size red onion (finely chopped, divided)
  • 1 med-size yellow onion
  • green and red chilies (chopped)
  • 1 tbsp soy sauce
  • 2 tsp liquid seasoning (add more to taste, see note 2)
  • ground black pepper (to taste)
  • 2-3 tbsp calamansi juice (see note 3)
  • 2 tbsp mayonnaise (add more, if preferred)


  • 1 egg
  • green onion leaves (optional)


Fry the fish (see note 1 for alternative cooking method)

  • Pat-dry both sides of the milkfish with a kitchen towel. Season with salt and pepper.
  • Heat 1-inch deep vegetable oil in a skillet (stainless or non-stick) over high heat. When you see a wisp of smoke, it should be hot enough. Add bangus skin side down. Fry until crispy and brown. Cook the other side until brown but not toasted. Let it cool.
  • Using two forks, flake the fish into small or large pieces. You can exclude the skin or use it as a topping.
  • In a large bowl, toss the fish, half of the red onion, yellow onion, garlic, and chilies. Set aside until ready to serve.

Serve sisig (see note 4)

  • Heat vegetable oil in a sizzling platecast iron pan or normal skillet over high heat. Add fish mixture followed by soy sauce, and liquid seasoning. Stir-fry for 1 to 2 minutes.
  • Add butter, calamansi juice, mayonnaise, and black pepper. Stir to combined. Taste and adjust seasoning as needed. Remove from heat.
  • Add egg, sprinkle remaining red onions. The residual heat will cook the egg while giving it a creamier texture. Serve and enjoy!

Recipe Notes & Tips:

  1. Milkfish – alternative cooking method is baking or air frying. Brush meat and skin with oil then season salt and pepper. Bake at 400f in a pre-heated oven for 30-45 minutes until brown. If using an air-fryer, cooking time should only take about 10-12 minutes,
  2. Liquid seasoning – you can use Maggi, Knorr, or Braggs.
  3. Calamansi – also known as calamondin. It can be substituted with lemon or lime but the flavor difference will be noticeable.
Author : Mella
Course : Appetizer
Cuisine : Filipino
Keyword : milkfish recipe, sizzling bangus recipe
Nutrition Facts
Sizzling Bangus Sisig
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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