Sisig is a Kapampangan term which means to “snack on something sour”. It is also a method of marinating meat and fish in a sour liquid like lemon juice or vinegar. The most common type of sisig is pig’s face and ears. It is prepared by chopping the meat then grilling or broiling it. Bangus sisig is a healthier alternative, though sisig in general is not a main course but a “pulutan”. The fish is marinated in soy sauce and lemon juice, then fried. You can have it either cold or hot but the most popular version is on a sizzling plate served with egg on top and a drizzle of calamansi juice to make the dish crispier.
Hi, kamusta? Welcome to Pinay in The Kitchen. Today we’re going to make Bangus Sisig. Here’s how:
4 medium size bangus (milkfish)
4-6 cloves crushed garlic
4 Tbsps soy sauce
4 Tbsps lemon juice
ground black pepper
1 Tbsp lemon juice
1 Tbsp soy sauce
1 medium onion chopped
1/2 cup crushed chicharon (pork rind)
1/4 cup chopped green onion
3-4 pieces Thai chili
2-3 Tbsps mayonnaise
2 Tbsps butter
1. Arrange the milkfish skin side down on a tray and season with salt and ground black pepper. Add in the garlic, soy sauce and lemon juice. Flip the milkfish to absorb the marinade better. Marinate for an hour.
2. In a pan, heat cooking oil and fry the milkfish until golden brown. Set aside to cool. Shred into small pieces and prepare to add the rest of the ingredients.
3. In a bowl, combine the shredded milkfish, soy sauce, onion, chicharon, green onion and thai chili. Then add in the mayonnaise and mix well.
4. Heat the sizzling plate on the stove. I only greased the sizzling plate because it was my first time using it.
5. Next, melt the butter then add the mixture while the plate is still very hot.
6. Serve and enjoy.
Serves: 3 to 4
So there you have it, Bangus Sisig. Please check down below for the exact measurement of the ingredients. If you like this recipe, please don’t forget to hit the thumbs up button and subscribe to this channel. Follow us on Facebook and Instagram for more upcoming recipes. Paalam!