Bangus Sisig Recipe

Bangus Sisig

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Sisig is originally made of pork. But just like adobo, it has evolved to many different variations such as  fish and chicken. Next to pork sisig, I love bangus (milkfish) sisig. I’d say it’s the healthier version of the dish. 

• 500 g. Boneless bangus, deep fried cut into chunks
• 30 g. Red onion chopped
• 30 g. Garlic chopped
• 30 g. Green chili chopped
• 30 g. Green bell pepper
• 30 g. Red bell pepper
• 1 tbsp. Calamansi juice
• 2 tbsp. Liquid seasoning
• 1 tbsp. Mayonnaise
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Chicken powder
• 1 tsp. Salt
• 1 tsp. Pepper
• ¼ cup Chicken stock 
• ¼ cup Corn oil

1. Sauté onion, garlic, chili, red and green bell peppers then add chunks of crispy fried bangus. 

2. Add chicken stock, liquid seasoning, Worcestershire sauce and calamansi juice.
 
3. Turn off heat, toss bangus with Mayonnaise.

4. Pour in sizzling plate, garnish with julienne leeks, carrots and garnish with calamansi.