Sisig Bangus (Milkfish)


Bangus Sisig


  • 1Whole Bangus or Milkfish
  • Salt and Pepper (Depend on you)
  • Oil
  • 1 Onion, peeled and chopped
  • 3cloves of garlic
  • 1Tbsp fresh ginger, peeled and minced
  • 1/2cup green bell pepper, seeded and chopped
  • 4Thai chili pepper, finely chopped
  • Kalamansi or lemon
  • 2Tbsp soy sauce


  1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and slightly crisp. Remove from heat and drain on paper towels. Debone fish and flake meat.
  2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger, bell peppers, and chili peppers. Cook until softened. Add lemon juice and soy sauce. Bring to a simmer.
  3. Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste. Serve hot.