Bangus Sisig
Bangus Sisig made with flaked milkfish, chopped onions, chili peppers, and fresh citrus juice. Tangy, savory and spicy, it's delicious as an appetizer or main dish.
Servings: 4 Servings
Calories: 380kcal
Ingredients
- 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
- salt and pepper to taste
- ½ cup flour
- canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- ½ medium green bell pepper, seeded and chopped
- ½ medium red bell pepper, seeded and chopped
- 4 Thai chili peppers, finely chopped
- 2 finger chili peppers (siling haba), sliced thinly
- ¼ cup calamansi juice
- 2 tablespoons Maggi Savor seasoning sauce
- salt and pepper to taste
Instructions
- Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.
- Dredge in flour until evenly coated.
- 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.
Nutrition
Calories: 380kcal | Carbohydrates: 8g | Protein: 48g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 625mg | Potassium: 879mg | Fiber: 2g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 65mg | Calcium: 33mg | Iron: 2mg