Sisig was always our weekend indulgence, until Papa’s doctor advised him to watch his cholesterol. That’s when I discovered this game-changing Bangus Sisig recipe, which has become our family’s new favorite.
The familiar sizzle, tangy calamansi kick, and that perfect spicy punch are all there, but made healthier with flaky milkfish instead of the traditional pork face.
Every time I serve this on our sizzling plate, Papa’s eyes light up just like they used to when we’d order sisig at our favorite carinderia.
Whether you’re health-conscious or just craving that classic sisig experience, this bangus version will hit all the right spots. It’s so good that even my sisig-purist uncle asked for the recipe during our last family gathering.
Why You’ll Love This Recipe
- Healthier Alternative: A lighter version of the traditional pork sisig without compromising on flavor
- Budget-Friendly: Bangus (milkfish) is more economical than pork face cuts
- Quick to Make: Ready in under 45 minutes
- Versatile: Perfect as pulutan (appetizer) or ulam (main dish)
- Customizable Heat Level: Easily adjust the spiciness to your preference
Authentic Bangus Sisig (Milkfish Sisig)
Equipment
- Kawali (wok) or deep frying pan for frying the bangus
- Sizzling plate (ihawan) for serving and maintaining the dish's signature sizzle
- Sharp knife (kutsilyo) for deboning the fish
- Fish scaler (pangkayod) for removing fish scales
- Wooden spatula (sandok na kahoy) for gentle mixing of ingredients
- Chopping board (sangkalan) for preparation work
- Strainer [Salaan] for draining excess oil
Ingredients
For the Fish
- 2 whole bangus milkfish/bangus, about 500g each
- Salt asin and pepper (paminta) to taste
- 2 cups cooking oil for frying
For the Sisig Mixture
- 1 large red onion sibuyas, finely chopped
- 4 cloves garlic bawang, minced
- 1 green bell pepper bell pepper, finely diced
- 1 red bell pepper finely diced
- 4 Thai chili peppers siling labuyo, finely chopped
- 2 finger chilies siling haba, thinly sliced
- ¼ cup calamansi juice katas ng kalamansi
- 2 tablespoons Knorr seasoning sauce
- 2 tablespoons mayonnaise optional
- 1 raw egg optional, for topping
Instructions
- First, clean the bangus thoroughly. Remove the scales, take out the innards, and wash it well under cold water. Pat it dry with paper towels and season both sides with salt and pepper.
- Heat enough oil in a pan until very hot. Fry the bangus until golden brown and crispy on both sides, about 8-10 minutes per side. Remove from the pan and let it cool on paper towels.
- Once cool enough to handle, carefully remove all the bones from the fish. Flake the meat into bite-sized pieces, including the crispy skin. Set this aside.
- In a clean pan, heat 2 tablespoons of oil over medium heat. Cook the chopped onions until they turn clear, about 3 minutes. Add the garlic and cook until you can smell its aroma, about 1 minute.
- Add the bell peppers and chilies. Cook these for 2-3 minutes until the peppers are just tender but still have a slight crunch.
- Pour in the calamansi juice and seasoning sauce. Let this simmer for a minute. Add your flaked bangus and gently mix everything together until just heated through. Be careful not to stir too much or the fish will break apart.
- Get your sizzling plate very hot. When it’s ready, transfer your bangus sisig onto it – it should make a sizzling sound. If you like, crack a raw egg on top.
- Sprinkle some extra chilies on top if you want more heat. Serve right away while it’s hot and sizzling, with rice and extra calamansi on the side.
- Remember to mix everything together on your plate before eating, letting some parts get crispy on the bottom for extra texture.
Tips from Lola’s Kitchen
- Choose female bangus (may bihod/roe) for added richness
- Butterfly the fish before frying for easier deboning
- Keep the skin on for added texture and flavor
- Pre-heat the sizzling plate properly for that signature sisig sizzle
- Don’t overcook the flaked fish during final mixing to maintain texture
Traditional Serving Suggestions
- Serve on a sizzling plate with steaming white rice
- Pair with ice-cold beer (serbesa) or soft drinks
- Serve with additional calamansi halves on the side
- Optional: provide chili-garlic sauce (sawsawang sili at bawang) on the side
Troubleshooting
- If too dry: Add a splash of liquid seasoning or mayonnaise
- If too salty: Balance with additional calamansi juice
- If falling apart: Ensure fish is not overcooked during initial frying
- If not sizzling enough: Pre-heat serving plate longer
Ingredient Alternatives
- Bangus → Tilapia, salmon, or galunggong
- Calamansi → Lemon or lime juice
- Knorr seasoning → Combination of soy sauce and liquid seasoning
- Thai chilies → Bird’s eye chilies or regular red chilies
- Bell peppers → Mixed capsicums or sweet mini peppers
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Not recommended as texture will change
- Reheating: Use a pan over medium heat until hot, or microwave in 30-second intervals
- Best consumed fresh off the sizzling plate
Variations
- Creamy Bangus Sisig: Add 2-3 tablespoons mayonnaise
- Spicy Version: Double the chili peppers
- Grilled Version: Grill the bangus instead of frying
- Coconut Version: Add 2 tablespoons gata (coconut cream)
FAQs
- Can I make this ahead of time?
- Best served fresh, but can be prepared up to 4 hours ahead and reheated
- How do I know if the bangus is fresh?
- Clear eyes
- Bright red gills
- Firm flesh
- Fresh ocean smell
- Why is my sisig not sizzling?
- Ensure serving plate is extremely hot
- Pre-heat plate for at least 5 minutes
- Can I use leftover fried bangus?
- Yes, just ensure it’s properly stored and still fresh
- How spicy is this recipe?
- Medium heat level
- Adjust chilies to taste
Nutrition
The Story Behind Bangus Sisig
Sisig’s journey from humble beginnings to Filipino food stardom is a tale that perfectly captures our culture’s genius for culinary innovation. While the original sisig was born in the railways of Angeles City, Pampanga, in the 1970s, where Lucia Cunanan (known as “Aling Lucing”) first served chopped pig’s face on a sizzling plate, this bangus version represents the dish’s delicious evolution into the 21st century.
As health consciousness grew among Filipino families, creative home cooks began experimenting with the iconic sisig preparation method. Bangus (milkfish), our national fish and a staple in Filipino households, emerged as a brilliant alternative. The fish’s naturally flaky texture and ability to crisp up perfectly made it an ideal candidate for the signature sisig treatment. When done right, bangus sisig captures that addictive contrast of textures – crispy fish skin, tender flesh, and crunchy vegetables – that made the original pork version so popular.
What makes bangus sisig particularly special is how it honors the original dish’s key elements while creating something entirely its own. The signature sizzle of the hot plate, the sharp citrus notes from calamansi, the heat from siling labuyo, and that perfect balance of sour, spicy, and savory flavors remain intact. Yet, it’s lighter, healthier, and more accessible to those watching their cholesterol or avoiding pork. This adaptation showcases the adaptability of Filipino cuisine and our ability to preserve tradition while embracing change.
Today, you’ll find bangus sisig not just in health-conscious households but also in many carinderias, restaurants, and Filipino family gatherings. It’s become so popular that even sisig purists have embraced it as a legitimate variation of the beloved Kapampangan classic. Whether served as pulutan during evening socials or as a main dish for family lunch, bangus sisig proves that healthier alternatives can be just as satisfying as their traditional counterparts.
In many ways, the story of bangus sisig reflects the broader evolution of Filipino cuisine – rooted in tradition yet unafraid to adapt and innovate. It’s a dish that bridges generations, satisfying both the traditional palate that craves those familiar sisig flavors and modern diners seeking healthier options. As we continue to see more interpretations of classic Filipino dishes, bangus sisig stands as a shining example of how our cuisine can evolve while maintaining its soul.
