Spicy Bangus (Milkfish) Sisig
This is another version of that famous Filipino dish called sisig. For this recipe, I used boneless bangus (milkfish). Boneless bangus is readily available at most Filipino or Asian groceries. They come in frozen packages. Alternatively, you can buy fresh whole milkfish at specialty seafood markets and request that it be deboned.
Sisig is always a great appetizer, especially on occasions like the Super Bowl which happens to be today. So go ahead, open up those ice-cold beer cans or bottles, serve sisig, and root for your favorite team!
1 large boneless milkfish, fried and shredded into small pieces
1 cup red onion, chopped
1/2 cup green onions, chopped
4 pcs, red Thai chilli, chopped
1 tbsp fresh ginger, thinly sliced
1 cup pork rinds, crushed
1/4 cup unsalted butter
1 tbsp mayonnaise
1 tbsp soy sauce
1 tsp garlic salt
Ground black pepper to taste
1 sheet of roasted dried seaweed (Nori)
In a large wok of frying pan, heat butter over low to medium heat. Add onions and cook for 2 minutes. Add ginger and stir fry for one minute. Mix in the milkfish and cook for 3 minutes. Add the chilli, green onions and pork rinds. Stir fry for 1-2 minutes. Add soy sauce, garlic salt and black pepper. Stir fry for 1 minute. Add mayonnaise and mix well. Remove from heat. On a serving platter, place a sheet of Nori and spread the sisig over it.