This sizzling fish sisig recipe is one of the many variation of sisig and a healthy version too because it is made of fish meat. As many of us know, fish is a source of healthy omega 3 fatty acid which is good for the heart. If you are craving for pork sisig but don’t want the cholesterol which is unavoidable if you are eating pork, then switching to a healthier fish version is your best option. Cooking bangus sisig is as easy as cooking pork sisig but the only tedious part is deboning the bangus since the spiny fish bones are many unlike other kinds of white flesh fish like tilapia or cream dory.
But if are able to purchase boneless bangus fillet or bangus belly, I think fifty percent of the work is already done compared to deboning the fish yourself. Also, if you notice the way the bangus is prepared in this recipe, unlike most of the bangus sisig recipes you will find, the fresh bangus fillet is cut into chunks then grilled. This way, the sisig is more presentable and palatable compared to frying the fish first and flaking it which will make the fish meat dry. You will discover that after cooking this bangus sisig in this blog. This bangus sisig here is a Kapampangan version of sisig and does not contain eggs or mayonnaise, only very basic ingredients but you will be surprised how tasty it is.
Sizzling Bangus Sisig: A Familiar Dish with a Lighter Twist
I grew up in a family that loved hearty food, especially anything served on a sizzling plate. But as the years went on, my uncle Rudy started watching his cholesterol and began avoiding pork. One Sunday, while we were all gathered in his small backyard in Pampanga, he pulled out a tray of grilled fish and said he had been working on a lighter version of our favorite sizzling dish. That was the first time I tasted his take on bangus sisig, and it surprised everyone. It had the same bright flavor we loved but felt lighter on the stomach, and that moment stuck with me.
Fish has always been a steady part of Filipino cooking, but using it for sisig shows how flexible our dishes can be. Milkfish has a natural richness that plays well with citrus and onions. It also carries that familiar smokiness when cooked over high heat. No wonder Kapampangans, with their creativity in the kitchen, embraced this version.
Why Grilled Fish Makes a Better Bangus Sisig
When I first tried to recreate Uncle Rudy’s recipe in my own kitchen, I made the mistake of frying and flaking the fish. The result tasted fine but felt dry and lacked the pleasant bite I remembered. When I mentioned this to him, he laughed and said that grilling the fillet in chunks keeps the moisture inside. He learned the trick from his neighbor, Mang Loreto, who prepared seafood for a small carinderia near the plaza.
Grilling works because the quick, direct heat seals the surface fast, which keeps the flesh tender. Cutting the fillet into pieces before cooking also helps the fish hold its shape, making the dish look more appealing on the sizzling plate. It gives you that satisfying texture you expect from sisig without having to rely on heavy ingredients.
The only part that takes patience is deboning the fish. Anyone who has handled milkfish knows its bones are persistent. My cousin Lani once spent an entire afternoon removing them while complaining that tilapia would have been easier. Buying a boneless fillet or bangus belly makes a big difference and cuts the work in half. Once you have that done, everything else moves quickly.
A Short Story Behind a Modern Kapampangan Favorite
Sisig has a long history that reaches back to old Pampanga kitchens, where it originally referred to something sour or something cured. It later evolved into the sizzling version most of us know today. Using fish came much later, and families often created their own style depending on what was accessible. Some households added mayonnaise. Others mixed in eggs. This version keeps things simple because the ingredients stand well on their own.
I remember hearing from my friend Maribel, who grew up near Angeles, that her mother preferred this cleaner version with no mayo because it reminded her of the older way of preparing food in their town. It allowed the citrus, onions, and charred edges of the meat to shine. Whenever I make this recipe, that same simplicity comes through.
How the Flavors Come Together
The combination of grilled bangus, chopped liver, onions, and calamansi works because each ingredient supports the next. The liver adds depth without overwhelming the fish. Calamansi brings brightness. The onions soften just enough on the hot plate to turn sweet. When everything hits the sizzling platter with a small pat of margarine, the aroma fills the room and pulls you in right away.
Chilling the fillet before slicing helps make cleaner cuts, which keeps the pieces neat during grilling. Lightly salting the liver before it hits the heat seasons it from within. These small details may seem simple, but they make the dish taste more balanced.
When my sister Mila visited Dagupan years ago, she came home talking about how locals grilled their seafood with very little seasoning because they wanted the natural flavor to come out. That idea stayed with me. Letting the ingredients speak for themselves gives this recipe its charm.
Serving the Sizzling Plate Hot and Ready
There is something special about food served on a sizzling plate. It feels festive even on an ordinary day. Once the fish mixture is tossed in the melted margarine and the onions soften just a bit, it is ready to serve. The sound, the aroma, and the smoky citrus scent tell you it is time to eat.
Every time I prepare bangus sisig, I am reminded of backyard meals with my family, noisy conversations, and simple cooking tricks passed from one person to another. This dish carries those memories while giving you a lighter option that fits everyday cooking. It is familiar but fresh, and it is one recipe that beginners can enjoy without feeling overwhelmed.
How to Cook Sizzling Bangus Sisig
Ingredients
- 1/2 kilo boneless bangus fillet chill then cut into chunks
- 200 grams chicken livers
- 2 pcs small white onions chopped
- 1 pc red onion chopped
- 10 pcs calamansi extract the juice
- 1 pc green chili peppers siling haba, slice diagonally
- 1 tsp. sea salt
- 1/4 tsp ground black pepper
- 1 to 2 Tbsp. margarine
Instructions
How to cook Sizzling Bangus Sisig:
- Prepare the bangus fillet by slicing the back of the bangus an spreading it like a butterfly. Just like when you are making daing na bangus. (If you can buy boneless bangus or boneless bangus belly, it will save you time.)
- Then remove the skin and backbone. Then debone the bangus fillet. Chill for 1 to 2 hours and cut it into chunks. Lightly salt the chicken livers also before cooking.
- Heat up a non-stick stove top grill and brush with 1 tablespoon cooking oil. Grill the bangus chunks on all sides until the meat turn white and sides are brown. Transfer to a plate with paper towels to absorb excess oil. Set aside.
- Grill the chicken livers until brown and cooked. Then chop it finely and set aside.
- In a bowl, combine grilled chicken liver, bangus chunks, onions, green chili peppers, calamansi juice, ground pepper and salt. Toss and mix the ingredients well.
- Heat a sizzling plate on a stove and put the margarine until melted and sizzling. Then place the bangus sisig mixture in the sizzling plate and toss lightly until the margarine coats all the ingredients and the onions are slightly soft and fragrant.
- Turn off heat and transfer the sizzling plate with the bangus sisig on a wooden tray and serve hot.
Notes
Cooking Tips:
Chill the Fish Before Slicing
Keeping the milkfish chilled helps firm up the flesh, which makes it easier to cut into clean, even chunks. This prevents the meat from breaking apart during grilling. You end up with pieces that hold their shape and look more appetizing on the sizzling plate.Grill the Fish Instead of Frying It
Grilling locks in moisture and gives the fish a smoky edge that brings the whole dish to life. Frying often dries the meat and makes the texture crumbly. With grilling, the chunks stay tender and absorb the seasonings better when tossed on the hot plate.Season the Liver Lightly Before Cooking
A small pinch of salt on the liver helps deepen its flavor without overpowering the fish. Once chopped and mixed with the grilled milkfish, it adds richness that balances the citrus and onions. This step gives the dish a fuller taste even with simple ingredients.
Your bangus sisig is absolutely fantastic! I tried to cook it yesterday and my family loved it! Thanks!
Hi Judith, thanks for sharing your experience! I really appreciate it!