Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sizzling bangus sisig. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sizzling Bangus Sisig If you are a bangus (milkfish) lover, then this recipe is for you. Just like any other sisig recipe, this will make your mouth water. This Bangus Sisig Recipe is really good. This dish has lower fat and cholesterol compared to pork sisig and it is delicious.
Sizzling Bangus Sisig is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Sizzling Bangus Sisig is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have sizzling bangus sisig using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sizzling Bangus Sisig:
- Make ready 1 piece medium-size Bangus (Milkfish)
- Make ready 2 pieces Red Onion
- Make ready 1/4 cup White Vinegar
- Make ready 3 tablespoon Soy Sauce
- Prepare 1 tablespoon Peppercorn
- Prepare 1/2 teaspoon Chili Powder
- Prepare 1 1/2 tablespoon Oyster Sauce
- Make ready 1 tablespoon Garlic
- Prepare 1/2 teaspoon Salt
- Prepare 1/2 teaspoon Ground Black Pepper
- Take 1/2 teaspoon White Sugar
- Get 1 1/2 teaspoons Oil
- Get 1 piece Egg
A delicious and healthy version of sisig because it is not made of pork or beef and does not contain mayonnaise or eggs. Bangus Sisig is a Filipino dish made with milkfish, chopped onions, bell, and chili peppers. Serve the sisig on a preheated sizzling plate and top with egg, if you wish. For food safety, I prefer to fry the.
Instructions to make Sizzling Bangus Sisig:
- Chop the red onions and set aside.
- Deboning a Bangus - If you were not able to get a deboned Bangus from the market (like me), you can actually debone it yourself. First, put enough water in a pan and add a little salt. When it boils, put the fish inside and cook slightly, just so it would be easy for you to flake it later. (Please do not overcook especially if you want to have your Sisig soft and tender afterward.) Drain the fish and flake it with your clean hands. Remove the bones and dice.
- In a pan, combine the onions, vinegar, and peppercorns. Simmer this until the vinegar is reduced to 1/3 of its original volume and the onions are cooked and have turned into bright pink color. Set aside.
- In a bowl, combine the soy sauce, oyster sauce, sugar, chili powder, salt, and pepper. In this mixture, marinate the Bangus for at least 30 minutes.
- Heat oil in a pan and saute the garlic. Add the (pickled) onions, the marinated Bangus, and the marinade. Simmer.
- While simmering, heat the sizzling plate on the stove. Brush it with a little oil. When the plate is already hot and the liquid in the Bangus is already reduced, transfer the Bangus mixture on the plate and spread it all over. Add whole egg and add a pinch of iodized salt on top of the egg yolk. Remove from heat and serve immediately. Mix it well upon serving to cook the egg and mix with the bangus sisig.
- You may want to add a wedge of lemon for presentation or if you prefer it to be more sour. - Some also like to add a little bit of mayonnaise. Do if you prefer. Kainan na!
Serve the sisig on a preheated sizzling plate and top with egg, if you wish. For food safety, I prefer to fry the. Then you will also surely like this bangus sisig recipe. But you know how ingenious Filipinos are. Just because the pork sisig is not so healthy and you were told by your strict doctor not to eat too.
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