Bangus sisig recipe
This Bangus Sisig recipe is easy to cook and very scrumptious to eat. Normally, the milkfish come steamed or fried then debone and flake marinade with soy sauce, vinegar, sugar, salt and pepper and can be prepared and served in a warm plate if a sizzling plate is not available.
Servings 4 people
- 2 pounds whole Bangus
- 1 tbsp vegetable oil
- 2 cups sweet onions chopped
- birds eye chili peppers chopped, to taste
- 2 tbsp soy sauce
- ¼ cup calamansi juice
- 1 small red onion finely chopped
Poach or deep fry fish. Debone and flake, or chop if deep fried.Set aside.
In a skillet, heat the oil and saute onions until very soft and light brown. Add chopped hot chili peppers and saute for a minute.
Transfer into a medium bowl. Add soy sauce, calamansi juice, and chopped red onions. Gently mix in the fish. Taste and adjust seasonings.
Transfer into a serving dish with chopped hot peppers, soy sauce, and calamansi on the side.