Appetizing Bangus Sisig
Sisig has become one of the more popular Filipino dishes lately. It has been well featured in many cooking shows and blogs as a mouth watering appetizer dish, perfect as a beer match and also a dish to just enjoy for the young and old. Pork Sisig, the more popular kind, is a combination of chopped pig’s ears, pork belly and pork liver seasoned with onions, salt, pepper and liquid seasoning. This mixture creates an umami flavor so irresistible which makes the pork truly the hero of the dish. However, there is Bangus Sisig which is a perfect alternative for those who want to watch their weight and cholesterol numbers while still enjoying the same savory goodness.
Here is a simple and easy Bangus (Milkfish) Sisig recipe to try at home and share with your family. It can compete with its Pork Sisig counterpart as it is also filled with lots of flavors that you can enjoy while staying healthy!
Bangus Sisig Recipe
Ingredients
1 whole boneless Bangus fish
1 1/2 tsp Salt and 1 1/2 tsp pepper to season the fish (front and back)
1 ½ tbsp Liquid Seasoning
1 whole onion, minced
Red chili peppers (3-4 pieces or according to your own level of spiciness) & two long green peppers (to add flavor and color to the dish)
1 Egg, beaten
2 Calamansi, halved
½ cup crushed chicharon
Procedure
1.
Wipe dry the boneless bangus and season front and back with salt and pepper.
2.
Fry the bangus in hot oil. Tip: For better texture, fry it much longer to have a crispier result.
3.
Cool the bangus for a few minutes. Flake the meat and skin as shown in the picture.
4.
Bring back the flaked bangus in the frying pan and add the minced onions, red and green peppers. Pour in the liquid seasoning and combine with all the ingredients.
5.
Turn off the fire and stir in the beaten egg while the mixture is still hot. The residual heat will cook the egg when combined with the rest of the ingredients.
6.
Squeeze some calamansi into the mix.
7.
Arrange everything on a platter and top with crushed chicharon.