Bangus Milkfish Sisig As Made By Señor Sisig Recipe By Tasty
BANGUS (MILKFISH) SISIG AS MADE BY SEñOR SISIG RECIPE BY TASTY
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.
Provided by Señor Sisig
Time 40m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Marinate the bangus: Place the bangus in a shallow pan or plate. Season the flesh side of the fish with the salt and pepper. Top with the garlic, soy sauce, and vinegar. Flip the bangus so the flesh side is down and transfer to the refrigerator to marinate for 2-3 hours.
- Make the sisig: Heat the canola oil in a large skillet over medium-high heat until shimmering.
- Remove the bangus from the marinade. Carefully transfer to the hot oil and fry on each side, starting with the skin side down, for 3-4 minutes, until golden brown and crispy. Remove the fish from the pan and transfer to a wire rack set over a baking sheet. Let cool for about 10 minutes.
- Once cooled, gently flake the flesh of the milkfish and transfer to a medium bowl, leaving the skin intact. Reserve the skin for serving.
- Melt the butter in a medium nonstick skillet over medium heat. Add the reserved bangus flesh, chopped scallions, the red onion, ginger, and garlic. Stir and sauté for 1-2 minutes, until fragrant. Add the chicharrones, thinly sliced Thai chile, and soy sauce, stir to combine, and sauté for 1 minute. Add the mayonnaise, stir to combine, and cook for 1-2 minutes to marry the flavors.
- Place the reserved bangus skin on a serving platter and top with the bangus sisig.
- Garnish with red onion, the sliced scallions, chicharrones, chopped and whole Thai chiles, and a lemon wedge. Serve with steamed jasmine rice.
- Enjoy!
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