Out of boredom, I decided to become a little bit creative for the leftover food we had last night. There were two daing na bangus (Marinated Milkfish in Vinegar & Garlic) left. Instead of throwing it straight into the leftover bin, I thought of recycling it into something delicious!
What is Sisig?
Usually, a sisig is made from pork but this time I’ll be using fish meat. This isn’t a new recipe. A lot of Filipinos knows a bunch of ways on recreating a certain dish with their own unique styling. And my mom had cooked this iteration of sisig before so it’s from her where I learned how to cook this Bangus Sisig!
A part of me enjoys cooking a lot! Despite the fact that making a sisig is a lot of work to do, I push through on cooking this one.
First, you have to prepare all the necessary ingredients you’ll be needing to cook Bangus Sisig:
- Flaked Bangus
- Crushed Garlic
- Diced Onion
- Green Pepper
- Calamansi (Philippine Lime) to drizzle over.
*The amount of ingredients you need depends on your preference in cooking.
I am torn between using a cooking oil or a margarine on sauteeing all the ingredients. Then moments later I found myself sending mom a text. 😂
She then answered, “margarine‘.
Adding the right amount of mayonnaise adds quite a goodness and savory to the food so it’s a must for sisig!
Deboning and flaking the fried milk fish is the toughest part of cooking Bangus Sisig. Anyway, it’s all worth it in the end!
I love experimenting and putting my unique way when it comes to cooking. To add a bit of texture, I added some crushed crackers while I fry it up to crisp.
And then after some patience in flaking the fish… voila!
I kind of forgot to aesthetically design the final outcome for photography purposes by putting a bit of red or green peppers floating atop. Anyway, tummy can’t wait. 😂
Happiness is homemade and it’s really a pleasure to cook!