Lunch
Bangus (Milkfish) Sisig Inspired by Señor Sisig
45min
4 servings
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
Season the fish
Rinse the milkfish and pat it dry with paper towels. Rub with salt and black pepper.
Fry the fish
Heat oil in a large skillet over medium heat. Fry the fish for 5 minutes per side until golden.
Cool and flake
Remove fish from the pan. Let cool. Use your hands or fork to flake the meat and discard bones and skin.
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.
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.
Add flaked fish
Add the flaked bangus to the pan and mix well. Cook for 3 minutes.
Mix in flavor
Squeeze juice from calamansi or lemon. Stir in mayonnaise and soy sauce. Mix until creamy.
Fry the egg
Push sisig to one side of the pan. Crack egg into the other side. Fry until sunny-side up.
Serve hot
Transfer the sisig and egg to a plate or sizzling platter. Serve immediately with rice.

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