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.
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:
- 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!
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
- 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.
- Flake the meat into large or small chunks, depending on your preference.
- Place flaked bangus, chopped onion, garlic, and chilies together in a bowl.
Part 2: Cook and Serve
- Heat a sizzling plate or pan (cast iron or stainless) over high heat with a tablespoon of canola oil.
- Pour the bangus sisig mixture. Stir-fry then season with soy sauce and liquid seasoning. 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.
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...
- Oven Grilled Whole Fish
- Escabeche (Sweet and Sour Fish)
- Salmon Salpicao
- Paksiw na Bangus
- Salmon Fried Rice
- Sinigang Salmon Belly
- Salmon Fillet Paksiw sa Gata
Sizzling Bangus Sisig
- Sizzling Plate
- 500 grams / 1 large boneless bangus (milkfish) (see note 1)
- salt and pepper
- vegetable oil (for frying)
- 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)
- 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)
- 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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