A healthy-ish sisig made of bangus or milkfish. It's savory, 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.
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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 so intrigued and wondered how it would compare to the classic pork sisig. It came to our table hot, smoking, and filled with sizzling grease. I knew right and there that I'm going to love it.
And I was right! The sisig flavor was definitely there even if it's made of fish. It was so good!
This recipe is reminiscent of that dish. I hope you enjoy this as much as I and my family did.
What you need
Here's what you need to make it:
You'll find these similar to my pork and chicken sisig recipe with a few additions that brings the whole dish together.
- Boneless Bangus – 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 if not available.
- Red and yellow onion – gives a sweet and tart flavor
- Liquid seasoning – the secret ingredient to make the best-tasting sisig. Highly, highly recommended!
- Chilies – use mild green chilies or add bird’s eye chili if you like it spicy!
- Mayonnaise - don't skip this, please. I know authentic sisig don'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!
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.
- Fry or bake the boneless bangus until golden but not toasted. Either method works.
- Flake the meat into large or small chunks, depending on preference.
- Toss fish, onion, garlic, and chilies together.
How to serve sisig
Sisig is best served hot and sizzling. It is popularly paired with beer and alcoholic beverages as Filipino pulutan (beer match). I personally love it as a main dish for lunch or dinner. Good on its own or serve rice.
To serve, heat a sizzling plate or pan (cast iron or stainless) over high heat. Add a little bit of oil, stir-fry fish then season with soy sauce and liquid. Add butter, calamansi juice, mayonnaise, and black pepper. Remove from heat then add egg just before serving. The residual heat will cook the egg while giving it a creamier texture.
That's it! Enjoy!
Try my other sisig recipes...
Must try fish recipes...
- Escabeche (Sweet and Sour Fish)
- Salmon Salpicao
- Paksiw na Bangus
- Salmon Fried Rice
- Sinigang Salmon Belly
- Salmon Fillet Paksiw sa Gata
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Complete Recipe
Sizzling Bangus Sisig
Equipment
- Sizzling Plate
Ingredients
Bangus (milkfish)
- 500 grams / 1 large boneless bangus (milkfish) (see note 1)
- salt and pepper
- vegetable oil (for frying)
Other ingredients
- 1 tablespoon vegetable oil
- 2 tablespoon 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 tablespoon soy sauce
- 2 teaspoon liquid seasoning (add more to taste, see note 2)
- ground black pepper (to taste)
- 2-3 tablespoon calamansi juice (see note 3)
- 2 tablespoon mayonnaise (add more, if preferred)
Topping
- 1 egg
- green onion leaves (optional)
Instructions
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 plate/ cast 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 and Tips:
- 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,
- Liquid seasoning - you can use Maggi, Knorr, or Braggs.
- Calamansi – also known as calamondin. It can be substituted with lemon or lime but the flavor difference will be noticeable.
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