A healthier take on a classic, boneless bangus sisig still packs the bold flavors of the pork sisig we all love. Savory, tangy, and a little spicy, it delivers everything you look for in a great sisig—minus the guilt.
Boneless bangus is widely available in most grocery stores, making this recipe quick and convenient to prepare. Red bell peppers add a subtle crunch, pairing perfectly with the crispy fried bangus skin for added texture. When done right, this dish is irresistibly good, and you’ll be coming back for more!
Ingredients
Ingredients
- 400 g boneless bangus (milkfish)
- 3 tbsp Kewpie mayonnaise
- 2 tbsp liquid seasoning
- ½ tsp calamansi juice
- ½ cup neutral oil
- ½ cup all-purpose flour
- salt, to taste
- pepper, to taste
- ¼ cup white onion, diced
- ¼ cup red bell pepper, diced
- 5 cloves garlic, minced
- 1 tbsp green chili, thinly sliced
- red chili, sliced, for garnish
- calamansi halves, for serving
Prepare the bangus: Pat the bangus dry with paper towels. If needed, scrape off any scales with a knife. Using a spoon, carefully scrape out all the meat from the skin and set the meat aside in a bowl. Trim the fins and cut the skin into small pieces.
Make sauce: In a small bowl, whisk together Kewpie mayonnaise, liquid seasoning, and calamansi juice until smooth. Set aside.
Fry bangus skin: Heat oil in a shallow pan over medium-high heat. In a small bowl, combine flour, salt and pepper. Dredge the bangus skin in the flour mixture, shaking off excess. Fry until golden and crisp, about 3–4 minutes. Transfer to a paper towel–lined plate to drain, then crush into small crumbs once cooled.
Cook the sisig: Heat a tablespoon of oil in a large pan over medium-high heat. Add the reserved bangus meat and cook until browned and cooked through, about 4–5 minutes. Remove and set aside.
In the same pan, heat another tablespoon of oil. Sauté onion, red bell pepper, garlic, and green chili until softened and fragrant, about 3 minutes. Return the bangus meat to the pan, stir to combine, then pour in the sauce. Stir well and cook until the sauce thickens slightly and coats the fish, about 3 minutes.
Serve: Transfer to a platter and sprinkle with the crushed crispy skin. Garnish with sliced red chili and serve with calamansi halves on the side.
