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Sisig na Bangus (Milkfish Sisig)
A Pangasinan twist on the classic Sisig, using flavorful milkfish instead of pork. It's a crunchy, savory, and slightly sour dish perfect for pulutan or a light meal.
⏱️ 30 minutes • 👥 Serves 4 • 📊 Medium • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐1 medium-sized, cleaned and deboned Bangus (Milkfish)
☐1 medium, thinly sliced Sibuyas (Onion)
☐4 cloves, minced Bawang (Garlic)
☐2-3 pieces, finely chopped (adjust to your spice preference) Siling labuyo (Chili Peppers)
☐2 tablespoons Calamansi (Calamansi Juice)
☐2 tablespoons Toyo (Soy Sauce)
☐1/2 teaspoon, or to taste Asin (Salt)
☐1/4 teaspoon, or to taste Paminta (Pepper)
☐2 tablespoons Mantika (Cooking Oil)
☐2 stalks, chopped for garnish Sibuyas na Tagalog (Scallions)
How to luto (Cooking Steps)
1. Cut the deboned bangus into bite-sized cubes. Charaparang! (Very important step, okay?)
2. In a bowl, combine the bangus, sibuyas, bawang, siling labuyo, calamansi juice, toyo, asin, and paminta. Marinate for at least 15 minutes, para mas masarap! (For extra flavor!)
3. Heat the mantika in a pan over medium-high heat. Fry the marinated bangus until crispy and golden brown. Ang ganda ng kulay! (The color is beautiful!)
4. Garnish with chopped sibuyas na tagalog. Serve hot and enjoy! Super yummy!
Tips
Para mas crispy ang bangus, make sure to pat it dry before frying. Don't overcrowd the pan, ha? Fry in batches para pantay ang luto. (To make the milkfish crispier, make sure to pat it dry before frying. Don't overcrowd the pan. Fry in batches for even cooking.) And bes, don’t forget to taste and adjust the seasoning according to your preference!
Luto Time: 30 mins
Serves: 4
Medium

Sisig na Bangus (Milkfish Sisig)

A Pangasinan twist on the classic Sisig, using flavorful milkfish instead of pork. It's a crunchy, savory, and slightly sour dish perfect for pulutan or a light meal.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/10 items
How to Cookhow to luto
1Cut the deboned bangus into bite-sized cubes. Charaparang! (Very important step, okay?)
2In a bowl, combine the bangus, sibuyas, bawang, siling labuyo, calamansi juice, toyo, asin, and paminta. Marinate for at least 15 minutes, para mas masarap! (For extra flavor!)
3Heat the mantika in a pan over medium-high heat. Fry the marinated bangus until crispy and golden brown. Ang ganda ng kulay! (The color is beautiful!)
4Garnish with chopped sibuyas na tagalog. Serve hot and enjoy! Super yummy!
Tipstips

Para mas crispy ang bangus, make sure to pat it dry before frying. Don't overcrowd the pan, ha? Fry in batches para pantay ang luto. (To make the milkfish crispier, make sure to pat it dry before frying. Don't overcrowd the pan. Fry in batches for even cooking.) And bes, don’t forget to taste and adjust the seasoning according to your preference!