Bangus Sisig (Crispy Milkfish Sisig Recipe)
Crispy fried milkfish, onions, and chilies tossed in a tangy, creamy sauce.
Servings 4
Calories 323kcal
Cost $8-$10
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.
Nutrition
Calories: 323kcal | Carbohydrates: 6g | Protein: 23g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 645mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg