Here’s a quick, simple idea to cook for lunch this weekend – homemade bangus sisig.
Since 1999, my family has excluded beef from our diet due to husband’s religious beliefs.
Recently, influenced by articles I have been reading at the Philippine Online Chronicles’ Health and Wellness channel, I’ve been trying to eat more healthily. The spillover effect cascades down to my family, whether they like it or not. teeeheee. 😛
I’m buying more fish and lean chicken now than the usual pork and chicken legs we always used to love. Though Nate is allergic to fish, I discovered that he does not react as badly anymore to white chicken meat.
Anyway… back to the topic.
One day last week, I found my freezer with nothing but bangus fillets and cream dory. And the kids were getting tired of fried fish, baked fish, fried fish, baked fish.
Then… *ting!* the light bulb went: bangus sisig! I’ve never done it, but I’m sure it’s a lot like pork sisig. Google search to the rescue.
And so I discovered that homemade bangus sisig is a whole lot easier and healthier than pork sisig, one of my family’s favorites.
500 grams boneless bangus (milkfish) fillets
2 cloves garlic, crushed
1 cup chopped onions
1-2 pieces chopped red chilis (siling labuyo), optional
salt and pepper to taste
2-3 tbsp canola oil
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp vinegar
1-2 tbsp calamansi juice
ground black pepper
Wash and drain bangus fillets. Marinate in soy sauce, oyster sauce, vinegar, calamansi juice and ground pepper for at least 2 hours.
Take out fish from marinade, and reserve the marinade for later. Bake fish in pre-heated oven (I used the ever-reliable oven-toaster) for 7-10 minutes on each side. It’s a good idea to end with skin on top for a crispier finish.
Flake the baked bangus into smaller pieces. Now’s the chance to take out the bones and fins that may have gotten away, especially near the tail end.
In a wok or frying pan, heat some oil and saute garlic, chilis* and onions. Reduce heat to cook onions and bring out their flavor. Stir in the flaked bangus and marinade. Season with salt and pepper according to your taste.
Because I don’t have a sizzling plate and want the eggs to be thoroughly cooked, this is the point I crack the eggs and stir them into the mixture quickly, about a minute max. Take off from heat and serve hot!
*I did not put chilis in my homemade bangus sisig for the kids’ sake. Instead, I perk up my own plate with chili sauce.