How to Cook Sizzling Bangus Sisig

5 from 1 vote

This sizzling bangus sisig is an authentic Kapampangan version of fish sisig. A delicious and healthy version of sisig because it is not made of pork or beef and does not contain mayonnaise or eggs..

Prep Time15

Cook Time30

Total Time45

Course: Fish Recipe

Cuisine: Filipino

Keyword: bangus sisig, sizzling bangus

Servings: 3 servings

Calories: 320kcal

Author: Manny

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.