Sisig is a well-known Filipino recipe that includes mixed chopped pig’s face, ears, and some amount of chicken liver. According to Anthony Bourdain, an American chef, author, and television personality who visited Philippines in 2009, “I like sisig, very, very much. That’s perfect beer drinking food. Love it.” So, true. With its hearty and spicy quality, it’s the best pulutan on a drinking session.
Now, not everyone may like to eat pork, or they just want to deviate from the norm but still maintaining the hearty spicy feature of a sisig, thus the born of Bangus Sisig (milkfish).
Come one, let’s get cooking!
♦ 1 Large Boneless Bangus – fried and its meat chopped
♦ ½ cup Scallions – chopped
♦ 1 Onion – chopped
♦ 2 tbsp. Soy Sauce
♦ 2 cloves of Garlic
♦ 3 Chili Pepper – chopped (You can add more or have less chili pepper, depending on how spicy you want it)
♦ 2 tsp. Ginger – minced
♦ 2 juiced lemons
♦ ½ tbsp. Mayonnaise
♦ Salt and Pepper to Taste
♦ ¼ cup Unsalted Butter
♦ 1 cup Chicharon (pork rind) – crushed
- Melt butter in a large pan
- Add oni0n and sauté for 2 minutes, then followed by garlic, carefully sautéing until golden brown.
- Add ginger and cook for 2 minutes in low heat.
- Add the chopped bangus meat and mix well.
- After a minute, add soy sauce. Then followed by salt and pepper per personal taste. Stir and cook for 5 minutes.
- Add the chili and scallions. Cook for 3 more minutes.
- Pour in the mayonnaise, then stir.
- Just before serving, mix in the Chicharon.
- Transfer to a serving plate and enjoy!
Number of servings (yield): 3-4
Hugs, Dee ♥