Low Fat Bangus Sisig
Savor the bold and zesty flavors of **Low Fat Bangus Sisig**, a guilt-free twist on the Filipino classic that's as healthy as it is delicious. This recipe swaps out fatty pork for grilled bangus (milkfish), creating a lighter, protein-packed dish that still delivers all the rich, smoky, and citrusy notes sisig fans adore. Flaked milkfish is sautéed with a tantalizing mix of calamansi juice, soy sauce, onions, chilies, and garlic, then topped with green onions for a vibrant finish. Perfect for health-conscious foodies, it’s easy to prepare and can even be served sizzle-hot for an authentic experience! Whether you’re enjoying it as a main dish or as a hearty appetizer, this low-fat bangus sisig is guaranteed to be a standout.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole fish (approx. 1 lb) bangus (milkfish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons calamansi (or lime) juice
- 2 tablespoons soy sauce
- 1 large, finely chopped onion
- 2 pieces, chopped green chilies
- 2 pieces, chopped red chilies
- 3 cloves, minced garlic
- 1 tablespoon olive oil
- 1 large, optional egg
- 0.25 teaspoon fresh ground pepper
- 2 stalks, finely sliced green onions
Instructions
Clean and prepare the bangus by removing the scales, guts, and fins. Butterfly the fish or ask the fish vendor to do this.
Season the bangus with salt and black pepper, then rub with 1 tablespoon of calamansi or lime juice.
Grill the bangus skin side down over medium heat for about 8-10 minutes or until the fish is cooked through. Be careful not to overcook.
Allow the grilled fish to cool slightly, then flake the fish meat, discarding the bones and skin. Set aside.
In a bowl, mix the soy sauce and the remaining calamansi or lime juice. Add the chopped onions, green and red chilies, and minced garlic. Stir well to combine.
In a non-stick pan, heat olive oil over medium heat. Add the flaked bangus meat and cook for 5 minutes, stirring occasionally.
Pour the soy sauce mixture into the pan with the bangus and mix well. Cook for another 5 minutes allowing the flavors to blend.
If using an egg, beat it well and pour over the bangus sisig. Allow to set slightly and gently stir until cooked, approximately 2 minutes.
Add freshly ground pepper to the sisig mixture and stir.
Serve the bangus sisig hot on a sizzling plate if available, or a regular serving platter will do. Garnish with green onions before serving.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.8 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2247 mg | 48% | |
*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.
