The pulutan of choice for most Filipinos, sisig! The lure of sisig is not limited to beer drinkers of course, this dish goes well, REALLY well, with rice. It is a savory treat that appeals to a wide variety of taste buds. Even Anthony Bourdain exclaimed that it was a genius idea! Indeed it is.
Notorious for having such high cholesterol content, sisig is a dish best reserved to be enjoyed only on certain occasions. As they say, “You can have too much of a good thing”. Even if that good thing is sisig…
Thankfully, with the ever growing rate of health-conscious people in this wonderful planet of ours, alternatives to making things healthier are always to be found. And this is where this Bangus Sisig Recipe by Chef Logro comes in.
- 500 g boneless bangus, deep fry, separate flesh and cut into chunks, set aside skin
- 30 g red onion, chopped
- 30 g garlic, chopped
- 30 g green chili, chopped
- 30 g red bell pepper, chopped
- 30 g green bell pepper, chopped
- 1/4 cup chicken stock
- 2 tbsp liquid seasoning
- 1 tbsp worcestershire sauce
- 1 tbsp calamansi juice
- salt and pepper, to taste
- 1 tbsp mayonnaise or 1 egg (optional)
- Saute onion, garlic, chili, red & green bell pepper
- Add bangus chunks
- Add chicken stock, liquid seasoning, worcestershire and calamansi
- Season with salt and pepper
- Transfer to sizzling plate
- Add mayonnaise or 1 egg (optional)
- Garnish with calamansi and slices of green chili
You may use a frying pan if you don’t have a sizzling plate. Crank up heat on the pan, once properly heated, transfer sisig into pan. After all, sisig is more appetizing when served sizzling!
Since this is a healthier version of sisig, using chicharon for that added crunchy texture is out of the question. Remember the Bangus skin we set aside earlier? Rub Bangus skin with a little salt, fry until crispy and crumble on top of your Bangus Sisig. Enjoy!