Filipino Recipes: Sizzling Bangus Sisig

Featured , Main Dish May 16, 2014 No Comments
sizzling bangus sisig

Image from: foodspotting.com

Sisig is a Filipino recipe that characterizes a meal of mixed chopped pig’s face and ears with some amount of chicken liver. Spices like onions, garlic, pepper and some optional ingredients further highlight the dish.

 

As the advertisement of promoting a healthy lifestyle rises, Filipinos decided to shift on more healthy dishes. One of the changes among those delicious Filipinos recipes is the innovation of Pork Sisig into Bangus (milkfish) Sisig.

Sisig in the Old Times

Are you ready to make Sizzling Bangus Sisig? Before that, let’s make a flashback about the origin of sisig.

It originated in Pampanga, the culinary capital of the Philippines, and was invented by Lucia Cunanan known as the sisig queen of the country. This innovative cuisine is originally intended for pulutan (appetizer) however, it became a special meal as Filipinos learned that it could be a delicious viand while eating rice.

With time, numerous variations surfaced including the healthy bangus version. Filipinos realized that pork has a negative effect on our body; then the trend swiftly spread throughout the archipelago.

Why Bangus Sisig?

We all know that fish is recommended for a healthy diet. In fact, fish cannot trigger cardiovascular diseases unlike pork or any meat. Its health benefits include calcium, phosphorus, zinc and the most popular, omega-3 fatty acids that is good for the heart.

Since bangus became the best candidate for sisig, everyone is now asking and searching for the best way to prepare and cook this wondrous dish. It seems that most Filipinos are now more concerned with their health — of course, they should be!

How to cook Bangus sisig

Here are the ingredients:

  • 1 large boneless bangus

  • 1/2 cup scallions, chopped

  • 1 large peeled and chopped onion

  • 2 tablespoons soy sauce

  • 2 cloves of garlic

  • 5 chopped chilli pepper (labuyo or Thai chili)

  • 1/2 teaspoon ground black pepper

  • 2 teaspoons peeled and minced ginger

  • 1/2 teaspoon salt

  • 2 juiced lemons

  • 1/2 tablespoon mayonnaise

  • oil (desired volume is subjective)

Procedures:

  1. First thing is to season the bangus with pepper and salt. Heat the frying pan until the oil is hot  enough to fry the bangus. Avoid overheating the oil. Dip the bangus, skin side down first, and fry until golden brown.

  2. After frying the bangus, drain excess oil unto paper towels. Don’t forget to debone it as well.

  3. Reheat the skillet then add the garlic, onions, bell peppers, and ginger. Don’t forget the correct order of frying the spices. First the garlic and then the onion — allow the two to become slightly fried then add the bell pepper and the ginger.

  4. Add the bangus. Make sure that the spices are not overcooked. If overcooking accidentally occurs, repeat third step.

  5. Add the rest of the condiments — chilli pepper, ground black pepper, scallions, salt, lemon juice, and soy sauce. Stir. Be careful not to over stir your sisig. It can absolutely make your sisig looks like a porridge. Let it cook for 5 minutes.

  6. Add mayonnaise. Stir it. Again, do not overcook your sisig. Serve hot.

Bangus Sisig is one of the most overwhelming and captivating Filipino food in the Philippines. Don’t miss to try it!

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