Bangus Sisig
Bangus Sisig is a tantalizing twist on the classic Filipino dish, transforming succulent milkfish into a sizzling platter of bold flavors and contrasting textures. This recipe highlights the smoky allure of grilled bangus, flaked to perfection and infused with the savory tang of soy sauce, zesty calamansi juice, and creamy mayonnaise. Sautéed garlic, onions, and fiery chili peppers elevate the dish, while a cracked egg adds indulgence and richness. Finished on a sizzling plate with melted butter and garnished with vibrant green onions, Bangus Sisig is an irresistible crowd-pleaser perfect for sharing. Ideal for lovers of Filipino cuisine, this hearty dish combines comfort and flair while delivering a unique seafood experience that's sure to delight your taste buds.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 whole bangus (milkfish)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cooking oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 2 pieces, chopped red chili peppers
- 3 tablespoons soy sauce
- 2 tablespoons calamansi juice
- 2 tablespoons mayonnaise
- 2 tablespoons, chopped green onions
- 1 whole egg
- 1 tablespoon butter
Instructions
Preheat your grill or stove to medium heat.
Season the bangus fillets with salt and black pepper on both sides.
Grill the bangus fillets for about 10-12 minutes on each side or until the fish is cooked through and skin is slightly crispy.
Once done, remove from the grill and set aside to cool slightly. Flake the fish meat into tiny pieces, making sure to remove any bones.
In a large skillet, heat the cooking oil over medium heat.
Add the finely chopped onions and minced garlic, sauté until the onions become translucent and fragrant.
Stir in the chopped red chili peppers and continue to stir-fry for another 1-2 minutes.
Add the flaked bangus to the skillet, mix well, and cook for another 3-4 minutes.
Pour the soy sauce and calamansi juice over the fish mixture, stir to combine and let it cook for another 2 minutes.
Fold in the mayonnaise until everything is well coated and mixed thoroughly.
In the same skillet, create a small well in the center of the mixture and crack the egg in. Allow the egg to cook through, then scramble it gently within the mixture.
In a separate pan, melt the butter and pour in your prepared bangus sisig mixture.
Cook on a sizzling platter for a few minutes until steaming hot.
Sprinkle with chopped green onions before serving hot and enjoy!
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 25.3 mcg | 127% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1939 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
