Bangus Sisig
Bangus Sisig made with flaked milkfish, chopped onions, chili peppers, and fresh citrus juice. Tangy, savory and spicy, it's delicious as an appetizer or main dish.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
- salt and pepper to taste
- 1/2 cup flour
- canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 medium green bell pepper, seeded and chopped
- 1/2 medium red bell pepper, seeded and chopped
- 4 Thai chili peppers, finely chopped
- 2 finger chili peppers (siling haba), sliced thinly
- 1/4 cup calamansi juice
- 2 tablespoons Maggi Savor seasoning sauce
- salt and pepper to taste
Instructions
- 1
Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.
- 2
Dredge in flour until evenly coated.
- 3
In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp.
- 4
Remove from heat and drain on paper towels. Debone and flake meat including the skin.
- 5
In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,
- 6
Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.
- 7
Add calamansi juice and seasoning sauce. Bring to a simmer.
- 8
Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste.
- 9
Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.