This recipe hacks Two Seasons’ oyster sisig to near perfection. Briny oysters are battered and fried until crisp, then tossed in a creamy, calamansi-spiked sisig sauce. The seafood dish marries both lightness and indulgence—just like a summer in Boracay—with a taste of the sea that will have you missing the beach.
Ingredients
Fried Oysters
- ½ kg small oysters
- 2 cups flour
- salt and pepper, to taste
- neutral oil, for frying
Sisig Sauce
- 1 large red onion, minced
- 1 red chili, minced
- ¼ cup spring onions, minced
- 1 cup heavy cream
- 3 tbsp mayonnaise
- 2 tbsp water
- 1 tbsp calamansi juice
For Serving
- 1 egg
- minced green onions
- minced red chili
- 1 calamansi, sliced in half
Prepare for frying: Heat oil in a wok or medium-sized pot to 375°F (190°C).
Dredge and fry oysters: Drain oysters and pat dry with paper towels. Add flour to a bowl and season with salt and pepper. Toss the oysters in, making sure each piece is evenly coated. Add oysters to the hot oil and cook until golden brown and crispy. Transfer to a metal rack or paper towel-lined plate to drain excess oil.
Make the sauce: Heat pan over medium-high heat. Add red onions and cook until they begin to color. Add the red chili, spring onions, heavy cream, mayonnaise, and water. Stir until well combined and mixture has thickened, about 5–10 minutes. Season with salt and pepper, then add the calamansi juice. Stir to mix.
Toss oysters and serve: Remove sauce from heat and add fried oysters to the pan. Toss until each piece is coated in sauce. Transfer sisig to a sizzling plate. Crack the egg over the sisig, then garnish with spring onions and chili. Place calamansi halves on one side of the plate, and serve.
