Main Ad

Sizzling Bangus Sisig

This time I was craving for something Filipino. I thought of Sisig but I didn't want the cholesterol from the regular Pork Sisig. Yesterday, we bought Bangus (Milkfish) from the wet market and thought I'd use that as the main ingredient instead. I've already tried Bangus Sisig at Mang Inasal restaurant before and that taste is what I'm trying to decode :-)

Ingredients Used:
1 cup Red onions, chopped
1/4 cup White Vinegar
1 tbsp. Peppercorns, cracked
3 tbsp. Soy sauce
1/2 tsp. Chili powder
1 1/2 tbsps. Oyster sauce
1 1/2 cups Bangus, deboned and diced
1 tbsp. Garlic
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Sugar
1 1/2 tsps. Oil
1 Egg

In a pan, combine the onions, vinegar, and peppercorns. Simmer this until the vinegar is reduced to 1/3 of its original volume and the onions are cooked and have turned into bright pink color. Set aside.

Deboning a Bangus. If  you were not able to get a deboned Bangus from the market (like me),  you can actually debone it yourself. First, put enough water in a pan and add a little salt. When it boils, put the fish inside and cook slightly, just so it would be easy for you to flake it later. (Please do not overcook especially if you want to have your Sisig soft and tender afterwards.) Drain the fish and flake it with your clean hands. Remove the bones and dice.

In a bowl, combine the soy sauce, oyster sauce, sugar, chili powder, salt, and pepper. In this mixture, marinate the Bangus for at least 30 minutes.

Heat oil in a pan and saute the garlic. Add the (pickled) onions, the marinated Bangus, and the marinade. Simmer. 

While simmering, heat the sizzling plate on the stove. Brush it with a little oil. When the plate is already hot and the liquid in the Bangus is already reduced, transfer the Bangus mixture on the plate and spread it all over. Add whole egg and add a pinch of iodized salt on top of the egg yolk. Remove from heat and serve immediately. You may want to add a wedge of lemon for presentation :-)

Kainan na!

Post a Comment