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Bangus Sisig

panlasangpinoy's picture
Bangus Sisig is an alternative to the popular Pork Sisig. This recipe uses fried milk fish which are locally known as bangus in the Philippines.
Ingredients
  Boneless fried bangus 1 Large (meat segragated and chopped)
  Red onion 1 Large, chopped
  Scallions 1⁄2 Cup (8 tbs), chopped
  Chili 1 Tablespoon, chopped (labuyo or Thai chili)
  Black pepper 1⁄2 Teaspoon, ground
  Soy sauce 1 Tablespoon
  Ginger 2 Teaspoon, minced
  Chicharon 1 Cup (16 tbs), crushed (pork rind)
  Mayonnaise 1⁄2 Tablespoon
  Unsalted butter 1⁄4 Cup (4 tbs)
  Garlic powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

MAKING
1. In a large pan melt butter.
2. Add the onion and cook for 3 minutes.
3. Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
4. Add the bangus and then stir.
5. Put-in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for 5 minutes.
6. Add the chicharon, scallions, and chilli. Stir and cook for 3 minutes more.
7. Put-in the mayonnaise. Stir.

SERVING
8. Serve Bangus Sisig hot with rice in a serving plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Filipino
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Ingredient: 
Fish
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Filipino Fish

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