Bangus Sisig

Fried milkfish flaked and sizzled with onion, calamansi, soy sauce, and chili until the edges char. A lighter fish version of sisig.

Estimated cost: ₱95–₱110

Prep 15 min · Total 40 min · Serves 1

Nutrition per serving: 390 kcal · 36 g protein · 2 g carbs · 26 g fat

Ingredients

• 200g fillet Bangus
• 1/4 small, finely diced Onion
• 1 tbsp Cooking oil absorbed from frying
• 3 cloves, minced Garlic
• 1 pc, minced Red chili
• 2 tbsp Calamansi juice
• 1 tbsp Soy sauce
• to taste Salt and black pepper

Steps

1. Pat bangus dry and season lightly.
2. Fry skin-side down over medium-high heat for 4–5 minutes, then flesh side for 3–4 minutes.
3. Cool slightly and flake, removing bones.
4. Return flakes to a hot pan and cook 2–3 minutes until edges crisp.
5. Add garlic and onion and toss 1–2 minutes.
6. Add soy sauce, calamansi, chili, and pepper; toss 30 seconds.
7. Serve immediately while sizzling hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).