Filipino Style Recipe: bangus sisig is another variety of Filipino sisig that usually served as finger food(pulutan). Normally the fish comes fried or steamed then debone and flake. Marinade with soy sauce, vinegar, sugar, salt and pepper. Stir fried until the sauce is absorb then add green chili and transfer to sizzling plate with egg and calamansi.
Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes
Good for 4-5 persons
1 kilo boneless milk fish(bangus), cleaned
3 gloves garlic, chopped
3 red onions, chopped
4 tablespoons vinegar
4 pieces green chili(siling haba), chopped
1 tablespoon cooking oil
3 pieces red chili(siling labuyo), chopped(optional)
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon Pepper
1. Fry or steam the boneless milk fish. Flake the fish and discard bones. Chop and set aside.
1. In a bowl, combine soy sauce, oyster sauce, sugar, salt and pepper.
2. Add the fish then mix well. Marinate for 30 minutes.
1. In a pan, heat oil and saute garlic and onions.
2. Add marinated fish including the marinade then pour vinegar.
3. Add green and red chili and adjust seasoning according to taste.
3. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
3. Transfer to hot sizzling plate and add fresh egg on top. Serve immediately with calamansi.
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