Bangus sisig is a lighter take on the classic, made with crispy fried milkfish, onions, and chilies tossed in a tangy, creamy sauce.
It's easy to make and just as flavorful as the pork version. Perfect as pulutan or with rice.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Bangus (milkfish): This meaty white fish has a lot of tiny bones, so boneless bangus is best for this recipe. If using regular bangus, take your time removing the bones before mixing it into the sisig.
- Mayonnaise: Traditional sisig often uses liver to make it creamy. Mayonnaise does the same thing here. Add it at the end and don't cook it too long so it doesn't split or turn oily.
How to Make Bangus Sisig (Step-by-Step)
Step 1: Make the sauce
In a small bowl, combine:
- ⅓ cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons oyster sauce
Mix until smooth and set aside.
Step 2: Fry the bangus
Rinse the bangus and pat it very dry with paper towels. Season lightly with salt and pepper.
Heat about ½ inch of oil in a pan over medium-high heat. Fry until golden and crisp, about 5 minutes per side.
Bangus can splatter, so use a splatter screen if needed.
You can also air fry the bangus at 400°F (200°C) for 20-30 minutes, until crispy.
Step 3: Flake the meat
Use your hands or a fork to break the bangus into flakes.
Remove any bones as you go.
Boneless bangus is best here since it makes it so much easier.
Step 4: Crisp the skin
This step is optional, but I highly recommend it for extra crunch.
Lightly dust the skin with cornstarch or flour before frying.
Fry the skin (including the head), until golden and crisp.
Chop and set aside.
Step 5: Sauté the aromatics
In a cast iron skillet or sizzling plate, heat about 1 tablespoon of oil over medium heat.
Sauté 2 garlic cloves (minced) and most of 1 red onion (chopped), reserving some for topping, until softened.
Add 2-3 chilies (chopped) and cook for another minute to mellow their heat.
Step 6: Add the bangus and sauce
Add the flaked bangus and the prepared sauce. Toss to coat evenly.
Step 7: Add the crispy skin
Turn off the heat.
Add the chopped crispy skin and season with black pepper to taste.
Toss everything together.
Cooking Tips
- Use boneless bangus to save time.
- Add the mayonnaise at the end so it stays creamy.
- Don't skip the crispy skin - it adds texture.
Recipe FAQs
Bangus sisig is a Filipino dish made with fried milkfish, onions, chilies, and a creamy, tangy sauce. It's a seafood version of classic pork sisig.
Yes! Just make sure to thaw the bangus completely and pat it dry before you start frying.
You can fry and flake the bangus ahead, but add the sauce and toppings right before serving so it stays creamy and fresh.
More Sisig Recipes
- Pork sisig: The classic version is usually made with chopped pork parts and liver.
- Chicken sisig: A lighter version made with chopped chicken.
- Tofu sisig: A meatless version with crispy fried tofu.
- Squid sisig: A seafood version with chopped fried squid.
- Mushroom sisig: A meatless version made with mushrooms.
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!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Bangus Sisig (Crispy Milkfish Sisig Recipe)
Equipment
- Skillet or cast iron pan
Ingredients
- 1 pound bangus or milkfish (boneless, if possible)
- 1 red onion chopped (divided)
- 2 garlic cloves minced
- 2-3 green chilies chopped (divided)
- ⅓ cup mayonnaise see note
- 2 tablespoons oyster sauce (or 1 tablespoon Knorr or Maggi liquid seasoning)
- 2 tablespoons vinegar (or calamansi/lemon)
- Salt and pepper
- Neutral oil for frying and sautéing
Optional toppings
- Egg
- Scallions
- Fried garlic or shallots
- Chicharon
- Calamansi or lemon
Instructions
- Mix the mayonnaise, vinegar, and oyster sauce until smooth. Set aside.
- Rinse the bangus and pat very dry. Season lightly with salt and pepper.
- Fry in about ½ inch of oil over medium-high heat until golden and crisp, about 5 minutes per side.
- Flake the meat, removing any bones. Chop the crispy skin and set aside.
- Sauté the garlic, most of the onion, and chilies until softened.
- Add the flaked bangus and sauce. Toss to coat.
- Turn off the heat. Add the crispy skin and black pepper to taste.
- Top with reserved onion, more chilies, scallions, fried garlic, egg, chicharon, and calamansi.
Notes
- Bangus: Use boneless bangus if you can. If not, remove the tiny bones before mixing.
- Mayonnaise: Adds creaminess like liver in traditional sisig. Add it at the end and don't cook it too long so it doesn't split.
- Use boneless bangus to save time.
- Fry until crisp for better texture.
- Add the sauce at the end - don't overcook so it stays creamy.
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! 😉