Seafood Sisig

Sisig is a dish – usually an appetizer –  that originated from the Philippine province of Pampanga, north of Manila. It is comprised of chopped  belly and snout (facial part) of the pig, sauteed or roasted with spices, including hot peppers. It is best served as a sizzling dish and has become a regular item on the menu of many Filipino restaurants and “beer gardens.”  Several versions of sisig have emerged, including that which uses bangus (milkfish) or other all-seafood ingredients. For this recipe, I used cooked shrimp, calamari steak, clams and smoked oysters.


1 cup cooked shrimp, minced

1/4 lb calamari (squid) steak, sliced into tiny cubes

One 4-0z can minced clams, drained

One 3-oz can smoked oyster pieces

1 cup onion, chopped

1/4 cup fresh ginger, peeled and minced

One 4 oz can minced green chili

3 tbsps soy sauce

2 tbsps vinegar

1 medium-sized lemon

1/2 cup butter

3 tbsps fat-free mayonnaise

Salt and pepper to taste


Heat butter in a large wok until fully melted

Add onions and cook until tender

Add ginger and green chili and cook for 2 minutes

Add calamari, claims and oysters. Stir and cook for 3 minutes.

Add soy sauce, vinegar and mayonnaise. Stir.

Add shrimp until they turn pinkish

Add salt and pepper to taste

Reduce heat and cook for another 2 minutes

Remove from heat and serve with a sprinkle of juice from fresh lemon


2 thoughts on “Seafood Sisig

  1. Pingback: Ground Turkey Sisig With Portuguese Sausage | my bay kitchen


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