Sisig is definitely one of Pinoy’s favorite dish or mostly eaten as “Pulutan” for drinking sprees and different kind of occasions. We have a lot of Sisig varieties and the most common of it is the sizzling “Pork Sisig” but some of us tried to avoid eating this type of sisig as much as possible because the primary ingredient is pork which is high in cholesterol. Fortunately, we can still enjoy our sisig without so much fat like substance by using Bangus. This Bangus Sisig recipe is easy to cook and very scrumptious to eat. Normally, the milkfish comes 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.
Bangus Sisig Recipe Tips
Bangus Sisig is recommended for diet meal plan as we all know that Bangus has contained a significant amount of fat and half of it is heart-healthy monounsaturated fat that includes Omega 3. Sisig recipes originated from Pampanga, the culinary capital of the Philippines. This food is intended for appetizer however, it became a meal as Filipinos learned that it can be a delicious viand paired with rice. Do you know that the modern Sisig that we enjoy to eat nowadays belongs to an old lady named “Lucia Cunanan” a Kapampangan who used to live by the railroad tracks, she is known as “Aling Lucing”
This Bangus Sisig recipe has a lot of health benefits, Milkfish is rich in protein, indeed its content is much higher than any other kind of fish. Consuming milkfish can meet the protein needs of the body, and could help the development of the brain and memory of the children, nourish the eyes, prevent heart disease, and helps reduce depression. Omega 3 from milkfish is very good for pregnant women to increase breast milk production and the quality. Regular consumption of milkfish can also prevent micronutrient deficiencies and help the growth of the nervous system.
- 2 pounds whole Bangus
- 1 T vegetable oil
- 2 C sweet onions, chopped
- birds eye chili peppers, chopped, to taste
- 2 T soy sauce
- ¼ C 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.