Low Sodium Bangus Sisig
Elevate your dinner table with this flavorful and heart-friendly twist on a classic Filipino favorite—Low Sodium Bangus Sisig. This dish transforms tender, flaked bangus (milkfish) into a delightful mix of smoky, savory, and mildly spicy flavors, all while keeping sodium levels in check with low-sodium soy sauce and fresh calamansi juice. Aromatic ingredients like ginger, lemongrass, and garlic bring depth, while a creamy hint of mayonnaise ties it all together. Perfectly charred milkfish serves as the foundation, paired with vibrant veggies like bell peppers and red chili for a satisfying crunch. Ready in under an hour, this dish is as versatile as it is delicious—serve it with steamed rice for a hearty meal or enjoy it on its own for a guilt-free indulgence. Whether you're watching your salt intake or simply craving authentic Filipino cuisine, this sisig recipe delivers bold and balanced flavors every time.
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Recipe Information
Ingredients
- 1 whole (about 500g) bangus (milkfish)
- 5 cloves, minced garlic
- 1 large, chopped red onion
- 1 medium, chopped green bell pepper
- 2 pieces, finely chopped red chili peppers
- 1 inch, julienned ginger
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons calamansi juice
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons mayonnaise
- 2 stalks, chopped green onions
- 1 stick, smashed (optional) lemongrass
Instructions
Clean and gut the bangus (milkfish). Place it on a grill or broiler to cook until the skin is charred and the fish is cooked through, about 15-20 minutes. Once cooked, allow to cool slightly before handling.
Debone the bangus and flake the flesh, discarding any skin and bones. Set aside.
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the chopped red onion and ginger strips. Cook until the onions are translucent, about 3-4 minutes.
Stir in the chopped green bell pepper and red chili peppers, cooking for another 2-3 minutes until the vegetables are softened.
Add the flaked bangus into the pan along with low-sodium soy sauce, calamansi juice, and black pepper. Mix well and cook for another 5 minutes, ensuring the flavors meld with the fish.
Lower the heat and fold in mayonnaise, stirring until the fish is well coated and creamy.
Remove from heat and sprinkle with chopped green onions. Garnish with a stick of smashed lemongrass if desired.
Serve hot, optionally with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.5 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2860 mg | 61% | |
*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.
