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Bangus Sisig
A crispy and savory take on the classic sisig, using flaky bangus (milkfish) instead of pork. A Pangasinan specialty with a modern twist.
⏱️ 30 minutes • 👥 Serves 4 • 📊 Medium
Sangkap (Ingredients)
☐1 medium-sized, cleaned and deboned Bangus (Milkfish)
☐1 medium, thinly sliced Onion
☐4 cloves, minced Garlic
☐2-3 small, finely chopped (adjust to your spice preference, bes) Sili (Chili Peppers)
☐2 tablespoons Calamansi Juice
☐2 tablespoons Soy Sauce
☐1 tablespoon Patis (Fish Sauce)
☐3 tablespoons Cooking Oil
☐to taste Salt and Pepper
☐1 small, thinly sliced Onions (for garnish)
How to luto (Cooking Steps)
1. Cut the deboned bangus into bite-sized pieces. Season generously with salt and pepper. Marinate for at least 15 minutes, teh. Para mas flavorful, diba?
2. Heat the cooking oil in a pan over medium-high heat. Fry the bangus until golden brown and crispy. Remove from pan and set aside.
3. In the same pan, sauté the onions and garlic until fragrant. Add the sili and cook for a minute more.
4. Pour in the calamansi juice, soy sauce, and patis. Simmer for a few minutes until the sauce slightly thickens.
5. Add the fried bangus to the pan and toss gently to coat with the sauce. Cook for another 2-3 minutes.
6. Garnish with the extra sliced onions before serving. Serve hot, charot! Perfect pulutan, no?
Tips
For extra crispy bangus, pat the pieces dry with paper towels before frying. Don't overcrowd the pan when frying to ensure even cooking. Adjust the amount of sili according to your spice tolerance, girl. Wag naman masyadong spicy, baka ma-sunog ang dila mo!
Luto Time: 30 mins
Serves: 4
Medium

Bangus Sisig

A crispy and savory take on the classic sisig, using flaky bangus (milkfish) instead of pork. A Pangasinan specialty with a modern twist.

Menu
Sangkapsangkap list0/10 items
How to Cookhow to luto
1Cut the deboned bangus into bite-sized pieces. Season generously with salt and pepper. Marinate for at least 15 minutes, teh. Para mas flavorful, diba?
2Heat the cooking oil in a pan over medium-high heat. Fry the bangus until golden brown and crispy. Remove from pan and set aside.
3In the same pan, sauté the onions and garlic until fragrant. Add the sili and cook for a minute more.
4Pour in the calamansi juice, soy sauce, and patis. Simmer for a few minutes until the sauce slightly thickens.
5Add the fried bangus to the pan and toss gently to coat with the sauce. Cook for another 2-3 minutes.
6Garnish with the extra sliced onions before serving. Serve hot, charot! Perfect pulutan, no?
Tipstips

For extra crispy bangus, pat the pieces dry with paper towels before frying. Don't overcrowd the pan when frying to ensure even cooking. Adjust the amount of sili according to your spice tolerance, girl. Wag naman masyadong spicy, baka ma-sunog ang dila mo!