Fish Sisig Recipe

Sisig literally means “to snack on something sour” in Kapampangan. It is usually cooked using parts of a pig’s head, but if you’re cutting down on your cholesterol, why not try the all-time favorite bangus?

When life gives you lemons, you toss it with crispy, golden-brown bangus flakes in fresh onion and pepper to make delicious, irresistible and guilt-free sisig! Serve this dish along with hot rice as a meal, or as pulutan for the next drinking session. Try this quick and easy Fish Sisig recipe now!


  • 1 large bangus (milkfish), about 2 to 3 cups fish meat
  • 1/2 cup red onion, peeled and diced
  • 1/2 cup red pepper, seeded and diced
  • 1/2 cup green pepper, seeded and diced
  • juice from 2 lemons (about 2 to 3 tbsps)
  • 2 to 3 thai peppers, minced
  • frying oil
  • salt and pepper to taste

Cooking Instructions:

  1. In a pan, heat oil.
  2. Slide in fish and fry until crisp and golden brown.
  3. Remove from pan and drain excess oil on paper towels.
  4. When cool to touch, flake fish to small pieces, discarding bones, head and tail.
  5. In a bowl, combine fish meat, onions and peppers.
  6. Season with salt and pepper.
  7. Toss with lemon juice.

Source: Recipe Thing

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