“Sisig Bangus”… Sizzling Milkfish Tidbits


During lunchtime today, I ordered “sisig bangus” (“bangus” is milkfish). Sisig is a famous Philippine food where meat or fish is cut into tiny bits, then marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices… And cooked sizzling hot with onions and garlic.

I like my “sisig” spicy… super hot even! I usually pour a spoonful of Tabasco hot sauce mixed with three pieces of “siling labuyo”, a Philippine chili pepper, over my “sisig”… It’s like eating a nuclear bomb that continuously explodes in my mouth! Or a thousand fire ants that are tirelessly chewing your lips and tounge..! 🙂


From Philippine Cuisine.Net:

Sisig is a Filipino recipe that characterizes a meal of mixed chopped pig’s face and ears with some amount of chicken liver. Spices like onions, garlic, pepper and some optional ingredients further highlight the dish.

As the advertisement of promoting a healthy lifestyle rises, Filipinos decided to shift on more healthy dishes. One of the changes among those delicious Filipinos recipes is the innovation of Pork Sisig into Bangus (milkfish) Sisig.

Sisig originated in Pampanga, the culinary capital of the Philippines, and was invented by Lucia Cunanan known as the sisig queen of the country. This innovative cuisine is originally intended for pulutan (appetizer) however, it became a special meal as Filipinos learned that it could be a delicious viand while eating rice.

How to cook Bangus sisig

Here are the ingredients:

1 large boneless bangus
1/2 cup scallions, chopped
1 large peeled and chopped onion
2 tablespoons soy sauce
2 cloves of garlic
5 chopped chilli pepper (labuyo or Thai chili)
1/2 teaspoon ground black pepper
2 teaspoons peeled and minced ginger
1/2 teaspoon salt
2 juiced lemons
1/2 tablespoon mayonnaise oil (desired volume is subjective)


1. First thing is to season the bangus with pepper and salt. Heat the frying pan until the oil is hot  enough to fry the bangus. Avoid overheating the oil. Dip the bangus, skin side down first, and fry until golden brown.

2. After frying the bangus, drain excess oil unto paper towels. Don’t forget to debone it as well.

3. Reheat the skillet then add the garlic, onions, bell peppers, and ginger. Don’t forget the correct order of frying the spices. First the garlic and then the onion — allow the two to become slightly fried then add the bell pepper and the ginger.

4. Add the bangus. Make sure that the spices are not overcooked. If overcooking accidentally occurs, repeat third step.

5. Add the rest of the condiments — chilli pepper, ground black pepper, scallions, salt, lemon juice, and soy sauce. Stir. Be careful not to over stir your sisig. It can absolutely make your sisig looks like a porridge. Let it cook for 5 minutes.

6. Add mayonnaise. Stir it. Again, do not overcook your sisig. Serve hot.


Filipino Recipes: Sizzling Bangus Sisig


4 thoughts on ““Sisig Bangus”… Sizzling Milkfish Tidbits

Add yours

  1. Now you’ve done it! I just finished eating breakfast and then came into the computer room…which now (in my mind) smells like Bangus sisig and I’m hungry all over again! *hehe*

    Seriously, though, this is an incredible post, especially for one who loves hot and spicy foods as much as I do!!

    We have lots of Mexican, Italian, Japanese, Chinese and Mixed Asian restaurants but no Filipino. Maybe I should start one! Yummmmm!! 🙂


    Liked by 1 person

    1. LOL! You will definitely like the smell of sisig, Ron. You should try visiting a Filipino restaurant if you have one near your place. I recommend “adobo” (a vinegary pork stew marinated in soy sauce). 🙂


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