Whole30 Bangus Sisig
Elevate your taste buds with this Whole30-compliant Bangus Sisig, a healthier spin on the beloved Filipino dish. This recipe showcases the smoky, savory goodness of flaked milkfish (bangus) paired with a vibrant medley of sautéed onions, garlic, and bell peppers. Infused with tangy coconut aminos, coconut vinegar, and lime juice, this dish delivers a burst of umami flavor while staying true to Whole30 guidelines. Spiced with red chili for a gentle kick and served in crisp romaine lettuce wraps, this meal offers a fresh, paleo-friendly twist on a classic. Perfect for meal prep or a wholesome family dinner, this dairy-free and gluten-free dish is ready in under an hour. Whether you're following Whole30 or simply looking for a nutritious yet indulgent recipe, this Bangus Sisig won't disappoint!
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Recipe Information
Ingredients
- 1 whole bangus (milkfish), cleaned and deboned
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 tablespoons coconut aminos
- 2 tablespoons coconut vinegar
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 3 stalks scallions, chopped
- 1 to taste red chili or siling labuyo, chopped
- 8 leaves romaine lettuce leaves, for serving
Instructions
Preheat your oven to 400°F (200°C).
Season the bangus with a pinch of salt and pepper, then place it on a foil-lined baking sheet.
Bake the bangus for 20 minutes or until cooked through. Allow to cool slightly, then flake the fish and set aside.
In a large skillet over medium heat, add the coconut oil.
Sauté the onions until soft, approximately 3-4 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the green and red bell peppers and continue to cook for 3-4 minutes until softened.
Add the flaked bangus to the skillet and toss well with the vegetables.
Pour in the coconut aminos, coconut vinegar, and lime juice. Stir everything together and let simmer for 5 minutes.
Season with sea salt and freshly ground black pepper to taste.
Mix in the scallions and red chili, allowing the flavors to meld for another minute.
Transfer the Bangus Sisig to a serving platter.
Serve with crisp romaine lettuce leaves on the side, using them as makeshift wraps for the sisig.
Garnish with additional scallions and red chili if desired before serving.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 23.0 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 256 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2504 mg | 53% | |
*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.
