All Kinds of Sisig · Fish

Crispy Bangus Sisig with Skin

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I was searching the web for a Bangus Sisig recipe. And it looks like they all have 3 denominator of ingredients. These 3 ingredients are unhealthy and I don’t to want to use, like pork chicharon, mayonnaise and butter. Since I am looking for the healthier version of sisig, these 3 ingredients I did not include. You might want to keep it that way if you want it more delicious or it’s a cheat day for you.

I modified this recipe and added 2 more vegetables, celery & green bell pepper. Yumm..

While flaking the fish meat off the skin, I thought about what to do with the leftover skin. And I had a stroke of genius…As much as I would love to put pork chicharon in this dish, I found a better way. Crispy fried bangus skin instead. Add and sprinkle a pinch of salt and fried it. Omg! They were super crunchy and delicious. Now, I have the crispy texture that I need to complement the bangus sisig.  #LetsCookMGR #HappySisigCooking


2 tablespoons extra-virgin olive oil
1 large boneless fried bangus, meat flaked
1 large red onion, chopped
2 teaspoons minced ginger
1/2 cup celery, diced
1/2 cup green bell pepper, diced
1/2 cup scallions, sliced
1 tablespoon chopped chili (labuyo or Thai chili)
2 tablespoons oyster sauce
1 teaspoon garlic, minced
Salt & pepper to taste
Sliced lemon


In a large non stick pan, heat oil. Add onion and garlic. Cook for 2 minutes. Add ginger, celery and bell pepper and cook for 3 minutes. Throw in the bangus flakes.

Put in the oyster sauce, chili and half of the scallions. The other half for garnish. Mix well to incorporate. Cook for 5 minutes. Adjust seasonings with salt and pepper as needed.

Serve with lemon slices, garnish with the sliced scallions and more chilis if desired and top with the crispy fried bangus skin.


Belah’s Kitchen