If you're a fan of sisig but are looking for a meat-free alternative, this Bangus Sisig recipe is perfect for you. It is surprisingly easy to make and captures the traditional flavors of sisig with a delicious seafood twist-without the guilt!
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What is Bangus Sisig?
Sisig is a classic Filipino dish with its deliciously spicy and tangy flavors. This particular Bangus Sisig recipe puts a twist on the traditional version by using bangus (milkfish) as the main protein. Typically served as an appetizer or a main dish, it's packed with flavor and a unique combination of textures.
Ingredients you'll need
Notes and substitutions
- Bangus (Milkfish): This meaty white fish is really popular around Southeast Asia. It's got a bunch of tiny bones, so most of the time, you'll find it boneless or deboned for convenience. If you do end up getting bangus with bones, just a heads up-you'll want to take a little time to pick them out carefully.
- Mayonnaise: This serves as a substitue for liver, traditionally used in sisig, that adds creaminess to the dish. Keep an eye on the heat to avoid it splitting and getting oily. You want creamy, not greasy!
How to make this recipe
Step 1: Prepare the sauce
Make the sauce in a small bowl by combining the mayonnaise, vinegar, and oyster sauce. Mix it until smooth, then set aside.
Step 2: Fry the bangus
Rinse the bangus well and pat it dry with paper towels. Lightly season it with salt and pepper.
Heat about ½ inch of oil in a skillet over medium-high heat. Fry the bangus until it turns golden brown and the skin becomes crispy, about 5 minutes on each side.
PRO TIP: Frying bangus can get a bit messy with oil splatters. Use a splatter screen if you have one and don't lean in too close to the pan.
As an option, you can also air-fry the bangus. Spray the fish with oil and cook at 400°F (200°C) for 20-30 minutes. It won't turn as golden brown as frying, but this method is a healthier option with less oil involved.
Step 3: Flake the meat
Use your hands or a fork to break the meat into flakes, tossing any bones you find.
CAUTION: Keep in mind that bangus naturally contains a significant amount of bones. For a more convenient option, get the boneless variety.
Step 4: Crisp the skin
Frying up the skin separately is an optional step, but I highly recommend it for that extra crunch in the dish. Don't toss it out; the skin and even the head get nicely crispy. After frying it to a golden crisp, just chop and set aside.
For even crunchier results, try dusting the skin with a bit of cornstarch or flour before frying. It makes a world of difference!
Step 5: Sauté aromatics
In a cast iron skillet or sizzling plate, heat a tablespoon of oil over medium heat. Toss in the garlic and most of the onions-save some for topping later-until they soften up. Add the chilies and sauté for another minute, , just to take the edge off their heat.
Step 6: Add bangus and sauce
Add the flaked bangus meat, along with the prepared sauce. Toss them together and evenly distribute the sauce.
Step 7: Add crispy skin
Turn off the heat at this point and toss in the chopped crispy skin. Season with some black pepper to taste, then mix everything together.
Enjoy your Bangus Sisig with some steamed rice or Sinangag!
Recipe FAQs
Bangus Sisig is a delicious twist on the traditional sisig, which is usually made with pork. This is a variation made with bangus (milkfish), where it's fried, flaked, and sautéed with onions, chilies, and a mix of seasonings. For those new to sisig, expect a dish that's both savory, tangy, and slightly spicy.
Absolutely! Just make sure to thaw the bangus completely and pat it dry before you start frying.
Sure! While bangus is traditional for sisig, you can use other firm-fleshed fish like tilapia or snapper. The cooking times may vary slightly.
Try other sisig varieties
- Pork Sisig: This classic version is traditionally made with chopped pig's head and liver.
- Chicken Sisig: This is a lighter alternative to pork sisig using chopped chicken.
- Tofu Sisig: A vegetarian option, where tofu is fried until crispy.
- Squid Sisig: Chopped fried squid, red onions, and chilies with a savory, tangy sauce.
- Mushroom Sisig: This is a vegetarian take on the classic, using different kinds of mushrooms for their meaty texture.
Other seafood recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Bangus Sisig
Equipment
- Cast iron skillet
Ingredients
- 1 pound bangus or milkfish (preferably boneless) butterflied, gutted, and cleaned; see note
- 1 red onion finely chopped, divided
- 2 garlic cloves minced
- 2-3 green chilies chopped, divided (see note)
- ⅓ cup mayonnaise see note
- 2 tablespoons oyster sauce sub: 1 tablespoon Knorr or Maggi liquid seasoning
- 2 tablespoons vinegar sub: calamansi or lemon juice
- Salt and pepper to taste
- Neutral oil for frying and sautéing
- Optional garnish/topping: eggs, scallions, fried garlic or shallot, and calamansi or lemon
Instructions
- Prepare the sauce: In a small bowl, combine the mayonnaise, vinegar, and oyster sauce. Mix until smooth.
- Fry: Rinse the bangus well and pat it dry with paper towels. Lightly season with salt and pepper. Heat about ½ inch of oil in a skillet over medium-high heat. Fry until it turns golden brown and the skin becomes crispy, about 3 minutes on each side.As an option, you can air fry the bangus. Spray the fish with oil and cook at 400°F (200°C) for 20-30 minutes.PRO TIP: Oil can splatter when frying bangus. Use a splatter screen and keep a safe distance from the pan.
- Flake the meat: Using your hands or a fork, flake the meat into a bowl, removing any bones as you go. Set it aside.CAUTION: Be aware that bangus (milkfish) naturally contains a significant amount of bones. For a more convenient option, consider using the boneless variety of bangus.
- Crisp the skin (optional): Fry the skin separately for added crunch. For even better results, lightly coat the skin with cornstarch or flour before frying to make it extra crispy. Once fried to a golden crisp, chop it up and set aside.
- Sauté: In a cast iron skillet or sizzling plate, heat a tablespoon of oil over medium heat. Sauté the garlic and most of the onions, saving some for garnish, until softened. Add the chilies and saute for an additional minute to mellow out their spiciness.
- Add bangus and sauce: Add the flaked bangus meat, along with the prepared sauce. Toss together to evenly distribute the sauce.
- Add crispy skin: Turn off the heat. Add the chopped skin, then toss them together. Add some ground pepper to taste.
- Garnish (optional): While still hot, crack an egg in the middle if you like. Add the rest of the onions, more chilies, fried garlic or shallots, and scallions. Finish by squeezing some calamansi or lemon juice over the top for a fresh, citrusy note.
Notes
- Bangus (Milkfish): This meaty white fish is really popular around Southeast Asia. It's got a bunch of tiny bones, so most of the time, you'll find it boneless or deboned for convenience. If you do end up getting bangus with bones, just a heads up-you'll want to take a little time to pick them out carefully.
- Mayonnaise: It serves as a substitue for liver, traditionally used in sisig, that adds creaminess to the dish. Keep an eye on the heat to avoid it splitting and getting oily. You want creamy, not greasy!
Kristine says
I made this it was wondeful. Thanks! I used boneless bangus belly! We all loved it. Refrying the skin is a wonderful idea. Thanks so much!
Nora Reyes says
Hi Kristine, Thank you so much for trying it out and it's so nice to hear that you loved it. Good call on the bangus belly! 😉