Classic Filipino Bangus Sisig: A Sizzling Dish to Savor

Ingredients

1 large Bangus (Milkfish), deboned
1 onion, chopped
1 tablespoon calamansi juice
2 tablespoons soy sauce
2 tablespoons mayonnaise
1 chili pepper, chopped
1/2 tablespoon liquid seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons cooking oil
2 cloves garlic, minced

Steps and instructions

Preheat your grill or oven to medium heat, and grill the Bangus until it is fully cooked. This should take about 20-30 minutes. Set it aside to cool. Once it is cool enough to handle, flake the fish and remove the skin.
In a large pan over medium heat, sauté the garlic in the cooking oil until it turns golden brown. Add the onions and cook until they are soft and translucent.
Add the flaked Bangus to the pan with the onions and garlic. Stir and cook for about 5 minutes, or until the Bangus is fully heated.
Add the soy sauce, calamansi juice, liquid seasoning, salt and ground black pepper. Stir and cook for another 3 minutes.
Turn off the heat and stir in the mayonnaise until it is well distributed.
Transfer the Bangus sisig to a serving dish, and garnish with the chopped chili pepper. Serve hot.

Tools for making

Grill or Oven - You will need either a grill or an oven to cook the Bangus.
Large Pan - A large pan will be used to sauté the garlic, onions, and cook the Bangus sisig.
Cooking Oil - This will be used to sauté the garlic and onions.
Spatula - A spatula will be handy for flipping and stirring the Bangus while cooking.
Knife - You will need a knife to chop the onions, garlic, and chili pepper.
Cutting Board - A cutting board will be useful for chopping the ingredients.
Mixing Spoon - A mixing spoon will be used to stir the Bangus sisig while cooking.
Grill Tongs - If you are using a grill, you will need grill tongs to handle and flip the Bangus.
Serving Dish - A serving dish will be used to present and serve the Bangus sisig.

Recipe variations

Instead of using Bangus, you can use other types of fish such as tuna, salmon, or mackerel.
For a spicy twist, add chopped jalapenos or other hot peppers to the sisig.
Add vegetables like bell peppers, carrots, or mushrooms for added texture and flavor.
For a meaty version, you can substitute the fish with pork belly or chicken.
If you prefer a vegetarian or vegan option, you can use tofu or tempeh as a substitute for the fish.
To add some sweetness, you can incorporate pineapple chunks or pineapple juice into the sisig mixture.
Experiment with different seasonings such as fish sauce, oyster sauce, or Worcestershire sauce to enhance the flavor profile.
If you prefer a crunchier texture, you can top the sisig with crushed chicharon or fried onions.
For a healthier alternative, you can grill the fish instead of frying it.
Feel free to adjust the spice level by adding more or less chili peppers or hot sauce to suit your taste.

Recipe overview

Get ready to experience the classic Filipino dish, Bangus Sisig, a delightful and flavorful dish that's sure to impress. This recipe takes the traditional pork sisig and gives it a lighter, healthier twist by using bangus (milkfish) instead. Bangus Sisig is a beautifully grilled and sautéed dish, loaded with the flavors of soy sauce, calamansi juice, onions, and chili peppers. Combine with the creaminess of mayonnaise and you have a dish that's packed full of flavor and perfect for serving hot with steamed rice or as a standalone appetizer. This recipe is quite easy to follow and promises a rewarding result. Enjoy the process and the delicious outcome!

Common questions

Can I use canned Bangus for this recipe?
Yes, you can use canned Bangus instead of grilling fresh Bangus. Simply drain the canned Bangus before flaking it and following the recipe as directed.
Can I use a different type of fish?
While the traditional recipe calls for Bangus (Milkfish), you can use other types of fish such as tuna or tilapia as a substitute. Just adjust the cooking time accordingly based on the type of fish you choose.
Can I make this recipe ahead of time?
Yes, you can prepare the Bangus sisig ahead of time by following the recipe until step 5. Once cooked, let it cool and then refrigerate it in an airtight container. When you're ready to serve, reheat it in a pan and continue with step 6.
Can I adjust the spiciness level of the sisig?
Absolutely! If you prefer a milder sisig, you can reduce or omit the chopped chili pepper. On the other hand, if you enjoy more heat, you can add more chili pepper or even include some chopped jalapenos.
Can I serve this as a main course or appetizer?
Bangus sisig is quite versatile and can be served as either a main course or an appetizer. As a main course, it pairs well with steamed rice and some vegetables. As an appetizer, you can serve it with crispy pita chips or on top of toasted baguette slices.

Serving dishes and utensils

Grill or Oven - Required for cooking the Bangus until it is fully cooked and flaking it.
Large Pan - Used for sautéing the garlic, onions, and cooking the Bangus sisig.
Cooking Oil - Used for sautéing the garlic and cooking the Bangus sisig.
Spatula - Helpful for stirring and flipping the Bangus while cooking.
Knife - Needed for deboning the Bangus and chopping the onions and chili pepper.
Cutting Board - Used for chopping the onions and chili pepper.
Measuring Spoons - Required for accurately measuring the amount of calamansi juice, soy sauce, liquid seasoning, salt, and ground black pepper.
Grater - Optional for grating calamansi zest for additional flavor.

Origin stories

Originating from the culinary capital of the Philippines, Pampanga, Sisig has a rich and colorful history. Traditionally, Sisig was a salad composed of tangy and spicy fruits such as green mangoes, guava, or green papaya. But it was Aling Lucing, a humble street food vendor, who reinvented Sisig into the sizzling plate of meaty goodness we know and love today. In the 1970s, Lucing decided to use parts of the pig’s head which were being discarded by the commissaries of Clark Air Base in Angeles City, Pampanga. She broiled these parts, chopped them finely, cooked them on a hot plate, and thus, Sisig was reborn. The reinvention was a success and now, there are many variants of Sisig, including our Bangus Sisig, which replaces the traditional pig’s head with flaked fish. This is a testament to the creativity and resourcefulness of Filipino cooking, constantly evolving yet remaining deeply rooted in its history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.