Authentic Bangus Sisig (Milkfish Sisig)
This vibrant Filipino-inspired Bangus Sisig transforms humble milkfish into a sizzling masterpiece combining flaky, crispy fish with sharp citrus, aromatic alliums, and punchy chilies. A healthier spin on Pampanga's iconic sisig, this dish delivers the same addictive combination of textures and flavors - crispy, tender, tangy, savory, and spicy - while being lighter and more heart-healthy than its pork counterpart. Perfect as either pulutan or ulam, it hits all the right notes whether served on a sizzling plate for weekend family meals or as the star of your next gathering.
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
Nutrition
Calories: 380kcalCarbohydrates: 8gProtein: 48gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 113mgSodium: 625mgPotassium: 138mgFiber: 2gSugar: 2gVitamin A: 1082IUVitamin C: 70mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!