This Crispy Bangus Sisig is super crunchy delicious because of the fried skin as a liner for the actual sisig. Super yummy..
It is unique than the other recipes found in google. Its not the regular Bangus Sisig, were they use chicharon, mayonnaise and butter.
If you are looking for the healthier version of sisig, this Crispy Bangus Sisig is perfect! 2 more vegetables were added, 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.
Crispy Bangus Sisig Recipe
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
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.