Bangus Sisig

Sisig made from bangus is my favorite variety for this classic street food since it does not have the extra fat found on pork sisig.

Bangus Sisig

Serves 4-8 for appetizer

1 cup white cane vinegar

½ cup soy sauce

8 garlic cloves, mashed and peeled

1 ½ teaspoon black pepper, grounded

2 boneless daing nab angus (can be easily found in the frozen section of most supermarkets)

6 tablespoons canola oil, divided

4 shallots, chopped

2 eggs

Kalamansi

Procedure:

Mix the sukang maasim, soy sauce, garlic and ground pepper in a medium bowl. Include the fish, flesh side down for marinade. Let some of the sauce over the skin side for better absorption. Store this marinade inside the fridge for about 7 hours. Don’t forget to turn the fish over during the last two hours.

Put the milkfish, flesh side down on a grill (pre-heated and well-greased) and grill for 6 to 8 minutes. Glaze the skin side of the bangus with 2 tablespoon canola oil, then turn and cook for another 6 to 8 minutes.

Once the grilled bangus is cool enough break the meat into small pieces including the skin and the belly part. Do not include the head and tail. Put the bangus bits into a large bowl and set aside. 

Add a tablespoon of canola oil into a pre-heated hot plate. Add the garlic, shallots, vegetables and sauté for about a minute or until the shallots are soft and the garlic bits are brown.

Put the bangus bits to the hot plate. Form a medium hole in the middle of the hot plate then add a tablespoon of canola oil. Crack the egg into the hole, then remove the hot plate from the heat.

Squash a kalamansi juice over the sisig and serve immediately with rice or lots and lots of beer.