Just Cheffin’: Turning Leftover Fish into Bangus Sisig

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?

blog4.4

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
  • Mayonnaise
  • Margarine
  • Calamansi (Philippine Lime) to drizzle over.

*The amount of ingredients you need depends on your preference in cooking.

Processed with VSCO with e8 preset

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. πŸ˜‚

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!

Processed with VSCO with e8 preset

Deboning and flaking the fried milk fish is the toughest part of cooking Bangus Sisig. Anyway, it’s all worth it in the end!

Processed with VSCO with e8 preset

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! 

Processed with VSCO with e8 preset

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. πŸ˜‚

Happiness is homemade and it’s really a pleasure to cook!

Advertisements

8 thoughts on “Just Cheffin’: Turning Leftover Fish into Bangus Sisig

  1. Do you fry the fish first before flaking ? Then refry he flakes again with some crackers , like Skyflakes ? It’s a good thing the Filipino supermarket here in the US sells bangus already deboned. No one here will eat fish with tons of bones in it. Thanks for sharing. I love sisig.

    Liked by 1 person

    • Yes! Fry the fish first before flaking. And it’s up to your cooking style but you can readily mix the fish flakes and the crushed Skyflakes together on the margarine heated wok. πŸ™‚ Thank you for reading and yep, we Filipinos loves sisig so much! It’s a good thing they have Bangus there at US supermarkets.

      Liked by 1 person

      • Yes, they have almost everything that Filipinos use in the kitchen. I think the only difference between Filipio supermarkets and the ones over there is that raw fish can be fried right here at the supermarket, at no cost. We don’t fry fish at home , especially in winter, when all windows are firmly closed. The dried fishes, like tuyo, are also sold already cooked.

        Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s