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Bangus (Milkfish) Sisig Inspired by Señor Sisig

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45min

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4 servings

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This modern twist on the Filipino sisig replaces pork with crispy, flaked milkfish (bangus), creating a lighter yet flavorful version. Fried bangus is chopped and combined with sautéed aromatics, chilies, citrus juice, and creamy mayo for a tangy, spicy, and rich dish. It’s ideal with rice and perfect for repurposing leftover fish.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Fish

Soy

Ingredients

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Steps

Read instructions and get ready to cook

1
Season the fish

Rinse the milkfish and pat it dry with paper towels. Rub with salt and black pepper.

2
Fry the fish

Heat oil in a large skillet over medium heat. Fry the fish for 5 minutes per side until golden.

3
Cool and flake

Remove fish from the pan. Let cool. Use your hands or fork to flake the meat and discard bones and skin.

4
Sauté aromatics

Add 1 tablespoon of oil to the pan. Sauté onion and garlic for 2 minutes. Add 1 teaspoon chili and cook for 1 minute.

5
Sauté aromatics

Add 1 tablespoon of oil to the pan. Sauté onion and garlic for 2 minutes. Add the chilies and cook for 1 minute.

6
Add flaked fish

Add the flaked bangus to the pan and mix well. Cook for 3 minutes.

7
Mix in flavor

Squeeze juice from calamansi or lemon. Stir in mayonnaise and soy sauce. Mix until creamy.

8
Fry the egg

Push sisig to one side of the pan. Crack egg into the other side. Fry until sunny-side up.

9
Serve hot

Transfer the sisig and egg to a plate or sizzling platter. Serve immediately with rice.

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