Bangus Sisig is easy to make and delicious as an appetizer or main dish. Made with flaked fish, citrus juices, and peppers, it's a delicious medley of tangy, savory, and spicy flavors sure to hit the spot!
The Filipino restaurant a few streets from my work, in my opinion, serves the best sisig in town. I am a frequent customer and almost always order the same thing the minute I enter the establishment; the owner already has my plate heaped with meat even before I reach the food counter.
What can I say? The bits and pieces of fatty pig jowls and ears were hard to resist.
If it weren't for Lent, Friday would have found me inside this hole-in-a-wall, shoveling in spoon after spoon of rice and sizzling sisig with gusto. But because it's Lent, I decided to replicate the sisig experience at home, sans pork.
Ingredient notes
- Oil- use high-smoke point oils with a neutral flavor, such as avocado, canola, safflower, or grapeseed oil.
- Milkfish- locally known as bangus. You can also use other meaty fish such as tilapia, salmon, or galunggong.
- Bell peppers- add color and texture. Use a mix of green and red for an appetizing presentation.
- Chopped onions and garlic- aromatics enhance flavor.
- Chili peppers- use a combination of Thai chili peppers and finger chilies for a touch of spice.
- Calamansi juice- adds a tangy, citrusy taste. Lemon or lime juice are good alternatives.
- Seasoning sauce- for saltiness and umami flavor. If unavailable, substitute two tablespoons of soy sauce.
- Salt and pepper- season to taste
Bangus sisig cooking steps
- Fry bangus- rinse milkfish to remove innards, drain well, and pat dry. Season with salt and pepper to taste. Fry in hot oil until golden brown and cooked. Remove from heat and drain on paper towels. Debone and flake meat, including the skin.
- Saute aromatics- saute onions, garlic, bell peppers, and chili peppers in a pan until tender-crisp.
- Add calamansi juice and seasoning sauce.
- Add flaked fish- lightly toss and coat just until heated through. Serve on a sizzling plate and garnish with chopped chili peppers as desired.
There are so many delicious ways to cook with milkfish such as bangus sa tausi and bulanglang na bangus, but sisig-style is one of my favorites. Like its pork counterpart, it delivers fantastic flavor and makes a great main dish or appetizer. But unlike the pork face traditionally used in this Kapampangan delicacy, the fish is quicker and easier to prepare. Plus, it's more budget-friendly and healthier to boot!
Helpful tips
The recipe uses 4 Thai chili peppers and two large finger chilies, which gives the dish a good kick of spice. If you prefer less heat, scrape the veins and seeds before chopping the peppers.
Frequently Asked Questions
Does sisig spoil easily?
As the ingredients require more handling to cut into bite pieces, sisig tends to spoil quicker than most foods. Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
What makes sisig taste so good?
Sisig is a delicious medley of texture, color, and flavor from the addition of onions, garlic, and bell peppers. Citrus juice and seasoning sauce give the dish a tangy and savory taste. Chili peppers add a punch of spice.
How to serve and store
- Serve the sisig on a preheated sizzling plate and top with egg, if you wish. For food safety, I prefer to fry the egg over easy before adding it on top as the sisig might not be hot enough to cook it.
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a dry skillet over medium heat or the microwave at 2 to 3-minute intervals until warmed through.
Want more ways to enjoy sisig? Try my sizzling tofu recipe a la Max's restaurant!
More fish recipes
Ingredients
- 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
- salt and pepper to taste
- canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- ยฝ medium green bell pepper, seeded and chopped
- ยฝ medium red bell pepper, seeded and chopped
- 4 Thai chili peppers, finely chopped
- 2 finger chili peppers (siling haba), sliced thinly
- ยผ cup calamansi juice
- 2 tablespoons seasoning sauce (Knorr)
- salt and pepper to taste
Instructions
- Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.
- In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp.
- Remove from heat and drain on paper towels. Debone and flake meat including the skin.
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,
- Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.
- Add calamansi juice and seasoning sauce. Bring to a simmer.
- Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste.
- Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.
Notes
- For less heat, scrape the veins and seeds before chopping the peppers.
- If you can't find Knorr seasoning sauce, substitute 2 tablespoons soy sauce.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Linda Pacho says
Hi po ma'am laine Wow sarap my fav.,๐ sisig na bangus healthy pa sya compare sa Karne ng baboy
Becca says
Can I use salmon fish instead of bangus?
Lalaine says
I've never tried this with salmon but I think it would work deliciously ๐
Remilyn F.Maike says
Hope to try this soonerโบ๏ธ
peter fleet says
first and foremost .thank you for going to all that hard work so that people like us can enjoy your recipes .
i am married to a wonderful woman (pinoy ) and a great cook she is always trying new recipes .
so I printed a dozen for her. and in due course I will inform you how she went following your recipes
all the ones I printed we have had the pleasure of enjoying at various restaurants in the Philippines
so until then salamat po .
Lalaine Manalo says
Thank you, Peter. I hope you enjoy the recipes!
Marlene says
Oh my gee! What am I going to do without your recipes Lalaine!!!This recipe drove my tambays for the day crazy and it was a hit with their Corona beers. Love love it! My hubby's recipe keeper!!!
Lalaine Manalo says
Thank you so much, Marlene. I am glad the hubby enjoyed it ๐
Alba says
Mine came out really spicy! I don't think I cut my thai chili peppers enough. Haha. But overall the flavor was on point! Thanks for sharing!
Lalaine Manalo says
You're welcome, Alba! Haha, all that spicy goodness!!
Paulette says
Hi, instead of Bangus can I use trout?
Lalaine says
Hello Paulette
I am sorry but I am not sure if trout will be a good substitute in this recipe. I've never tried trout before.
Laarni Mary says
Thank you very much for this bangus sisig, I will try this too, but my available right now is Tofu , so I will make tofu sisig which I bought a new skillet cast iron. I love your foodies. I love both cooking and baking and I do revisions of new food explorations in my little kitchen. All the best in your cooking
Lalaine says
Tofu sisig sounds good, thanks for the idea! I want to try it for Lent season ๐
Jasmine Tripoli says
thanks Lailaini for the Yummy Recipe. will definitely try your Recipe.
Lalaine says
Thanks, Jasmine
You're welcome. I hope you try this sisig, it's delicious ๐
len says
anong step po nilalagay ang 1 teaspoon fresh ginger?
Lalaine says
Hello Len
Pasensya na, nakalimutan kong ilagay sa procedure. Isasama ang ginger at igigisa kasabay nang sibuyas. ๐
len says
salamat po Ms. Lalaine! susubukan ko 'tong recipe nyo next time gamit ang tilapia or dory fish fillet. mahirap po kasing makakita ng bangus dto sa abroad.
Lalaine says
What a great idea! You can also use galunggong if you can find some.
Salamat uli Len ๐