Скачать или смотреть Bangus Sisig | Transform milkfish Into the most flavorful appetizer

Watch step-by-step instructions to turn boneless milkfish into a sizzling, flavorful dish packed with savory goodness. Bangus Sisig is made with flaked milkfish, chopped onions, chili peppers, and fresh citrus juice. Tangy, tasty, and spicy, it’s delicious as an appetizer or main dish.

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How to Make Crispy Bangus Sisig

✅Ingredients

2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
salt and pepper to taste
canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
4 Thai chili peppers, finely chopped
2 finger chili peppers (siling haba), sliced thinly
1/2 cup calamansi juice
1/4 cup seasoning sauce (Knorr)
salt and pepper to taste

✅Instructions

Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste. Dredge in flour to thoroughly coat.

In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp. Remove from heat and drain on paper towels. Debone and flake meat, including the skin.

In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened. Add bell and chili peppers and cook, stirring regularly, until tender-crisp.

Add calamansi juice and seasoning sauce. Bring to a simmer.

Add flaked fish, stirring gently to combine. Cook just until the fish is heated through. Season with salt and pepper to taste.

Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.

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