Instructions
- In a pan, heat cooking oil. Test heat by using bamboo stick method: place the stick at the center of the pan, and when bubbling starts, the oil is ready for frying.
- Add the boneless bangus back fillet. Fry each side for 3 minutes or until golden brown.
- Drain the fish on a colander to remove excess oil. Chop the fried bangus.
- In a large bowl, combine onions, chopped fish, dissolved Mama Sita’s Sisig Mix, and green chili pepper. Mix well.
- Transfer to a serving platter or sizzling plate. Garnish with calamansi and green chili pepper
Ingredients
English
Metric
Ingredient
2.2 lbs
1 kg
Boneless bangus (milkfish) back fillet
1/2 cup
125 mL
Cooking oil for frying bangus
1 tbsp
15 mL
Cooking oil
4 pcs
160 g
Red onions, chopped
1 pouch
40 g
Mama Sita's Sisig Mix, dissolved in:
1/4 cup
60 mL
Water
2 pcs
16 g
Green chili pepper, sliced thinly
Calamansi
Mama Sita's Toyo & Kalamansi
Mama Sita's Pure Labuyo Hot Pepper Sauce