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
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.