Bangus sisig is a modernized Filipino dish that incorporates fried bangus (milkfish) into a traditional sisig-style dish. You can serve this on a sizzling hot plate, or inside the fish skin, as shown here. Traditionally, the dish is served with steamed jasmine rice and beer or tropical juice.

Quick Info

⏱️ 40 min • 🍽️ 1 servings • ⭐ 100%

Nutrition

1127 cal • 66g protein • 25g carbs • 83g fat

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 20-ounce boneless bangus (milkfish), butterflied and backbone removed
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 8 garlic cloves, smashed
• 2 tablespoons soy sauce
• 4 tablespoons sugar cane vinegar
• 2 cups canola oil, for frying
• ¼ cup (½ stick) unsalted butter
• ½ cup chopped scallions, plus more, sliced, for garnish
• 1 medium red onion, chopped, plus more for garnish
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 cup crushed chicharrones (fried pork rinds), plus more for garnish
• 1 tablespoon thinly sliced red Thai chile, plus more, chopped and whole, for garnish
• 1 tablespoon soy sauce
• ½ tablespoon mayonnaise
• 1 lemon wedge, for garnish
• Steamed jasmine rice, for serving

Instructions Preview

1. Marinate the bangus: Place the bangus in a…
2. Make the sisig: Heat the canola oil in a l…
3. Remove the bangus from the marinade. Caref…

…and 5 more steps

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Recipe by: Señor Sisig • From: Tasty