SPICY SALMON SISIG
Sisig is a popular appetizer/dish in the Philippines and is usually grilled. It is a Filipino (Kapampangan) term that literally means to snack on something sour. The more popular version is the sizzling sisig made from parts of the pig’s snout and liver, grilled and seasoned with lime and chili pepper. Other versions use fish, usually bangus (milk fish) as main ingredient. For this recipe, I used salmon and enhanced the dish with non-traditional ingredients like the Japanese Nori, breadcrumbs and mayonnaise with Olive oil.
1 lb salmon fillet
3 cloves garlic, peeled and crushed
1 small onion, chopped
1 finger ginger, sliced
1 red Thai chili, sliced
1 cup shredded Nori (dried seaweed)
1/2 cup Panko bread crumbs
2 tbsps mayonnaise with Olive oil
Salt and pepper to taste
2 tbsps Olive oil
Pre-heat oven to 350 degrees F. Season salmon fillet with salt and pepper to tuaste. Place on sheet, skin side down. Bake for about 15 minutes. Remove from heat to let cool. Remove skin and shred the fillet. Set aside. In a large pan or work, heat Olive oil over medium-high heat. Add garlic and saute till browned. Add ginger and onions and cook until onions become tender. Add shredded salmon and stir-fry for 5 minutes. Add Thai chili, Nori and Panko bread crumbs and continue to cook until salmon turns brown and crunchy. Add mayonnaise and mix well. Remove from heat. Place salmon on a serving platter and crack a fresh egg over the mixture. Serve with a slice of lemon.