Bangus Sisig

This month’s Kulinarya theme “Sisig”

is hosted by Jenn of Storm In My Kitchen and Iska of ISKAndals.com.

Sisig is one famous Filipino appetizer which is enjoyed with either an ice cold beer or coke. After a days work my friends and I would share a plate of sizzling sisig and laugh out our daily stress in life.

I can't remember the last time I made sisig, but whenever I do I always use pork ears & liempo. For this month's challenge I'm making a healthier version using fish - bangus (milkfish). I  prepared 2 kinds of sisig (pork ears & fish) for dinner but the boys preferred the fish version.

 

You need to cut your bangus butterfly style, season with salt and pepper and fry it to crisp. Remove bones from fish and shred/mince/chop meat. Once that's complete let's get on to making Sisig.



 

Bangus Sisig

1 large Bangus, fried and minced
1 medium Onion, minced
2 tbsp Soy Sauce
4 cloves Garlic, minced
1/3 cup each of Red & Green Bell Pepper (Capiscum), diced
1 tbsp Lemon juice
1/3 cup Mayonnaise
1 tbsp Oil
1 birds eye chilli (optional)
Salt & Pepper

Procedure:

Saute garlic and onion till translucent.
Add bell pepper, fish, chilli, and lemon juice.
Turn off heat and add mayonnaise and mix.

Taste and season with salt & pepper according to you taste.

 

Check out what my fellow Kulinarya members prepared for this month's challenge

• Crispy Pork Belly and Beef Tendons


• Sisig Style:  Roasted Turkey Drumsticks with Smoked Bacon & Pork


• Bangus Sisig


• Squid Sisig


• Sisig Pampanga

[caption id="attachment_455" align="aligncenter" width="396"] Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re intrested in joining our Kulinarya Club, please feel free to drop by our blogs and leave a note. We would love to hear from you.[/caption]

Bangus Sardines in Tomato Sauce

 



 

The start of Dubai summer has been hard for V and I. We've been having the flu almost every other week and have been a regular at V's pediatrician.

V was ordered to rest for a week because aside from the usual cough and colds he was also starting to have sore eyes. C has been reminding me to try and not cuddle V much or kiss him since it might make me sick as well. It's impossible for me to stay away from my sick child who needs all the cuddle and kisses to make him feel better. He's feeling better now and enjoying school while I'm still coughing for almost a week now.

Both V and I crave for fish meals when the flu decides to visit and this Bangus Tomato Sardines hit the right spot to make us feel better.

I got this recipe from Ate Agnes who knows that I can eat fish all week (she's picky with her fish).

 

Bangus Sardines in Tomato Sauce

1.5 kilos of Bangus (MilkFish)
2 Carrots, sliced thinly
1/2 cup Olive Oil
8 Ripe Tomatoes, chopped
1 tbsp Garlic, minced
1 Bay Leaf
6 Peppercorns
1/2 cup Water
1 tsp Salt
2 tsp Sugar
2 Chilli (I didn't use any since V is not fond of spicy food)

Procedure:

Clean Bangus, scales off and cut to serving pieces.

Mix all the ingredients except for Carrots, Tomatoes, and Fish. Place this on your pot then lay chopped Tomatoes, Fish and finally top off with sliced Carrots.

Slow cook for an hour and thirty minutes.

Serve with steamed rice.