Bangus Sisig: Sizzling Milkfish
Bangus sisig turns fried milkfish into a chopped, tangy sizzling dish with onion, chili and calamansi, in the style of pork sisig but lighter.
About Bangus Sisig
Bangus sisig is a milkfish version of sisig: fried fish, chopped and sizzled with onion, chili and calamansi. It is lighter than pork sisig but just as flavorful, and it is a popular dish in restaurants and homes.
Bangus sisig applies the sisig method to milkfish. The fish is fried crisp, chopped and tossed with onion, chili and calamansi, often served on a sizzling plate. It is lighter than the classic pork version but still rich in flavor.
Ingredient notes
- Milkfish (bangus): boneless belly or whole fish, fried until crisp.
- Red onion and chilies: add sharpness and heat.
- Calamansi and soy sauce: the flavor base.
Tips for the best Bangus Sisig
- Fry the fish crisp. Dry it well.
- Sizzle on a hot plate. For crispness.
- Add citrus last. To keep it crisp.
What to serve with Bangus Sisig
Serve sizzling with steamed rice.
Variations and substitutions
- Pork sisig: see Pork Sisig.
- With egg: top with a raw egg.
Storing and reheating
Best eaten right away. Reheat in a hot pan to bring back the crispness.
Frequently asked questions
Is it healthy?
Lighter than pork sisig.
How do I keep it crisp?
Add citrus at the end.
Can I use canned bangus?
Yes. Drain it well and fry it briefly.
Can I use tilapia?
Yes. Any firm fish works.
