Sizzling Boneless Milkfish (Bangus Sisig in Fillipino)
"FRIT"Serves | Prep Time | Cook Time
Why I Love This Recipe
Milkfish (Bangus) is a national fish in the Philippines. People eat this grilled (or fried. Milkfish is available in Asian market but it is best to get the boneless frozen version for this dish. I love this dish because it is easy to make and rich in flavor. If you want to eat healthy and satisfy your craving for great dish, I recommend to try this dish.
Ingredients You'll Need
1 piece Milkfish fried or baked, and then flaked
1 piece onion chopped
1/2 cup scallions chopped
1 tablespoon chili pepper small or Thai chili
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
2 teaspoons ginger minced
1 cup crushed chicharon pork rind (optional)
1/2 tablespoon mayonnaise or less (optional for me)
1/4 cup unsalted butter or ghee or avocado oil
1 teaspoon garlic powder
1/2 teaspoon salt or less
Splash of rice wine vinegar or apple cider (optional)
Melt-in butter in a large pan
Add the onion and cook for 3 minutes
Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
Add the milkfish and then stir.
Put-in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for 5 minutes.
Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
Put-in the mayonnaise. Stir.
Transfer to a serving plate. Serve with rice and sunny side-up egg.
Garnish with lemon.